4-6 slices cubed day old bread
(or substitute thawed frozen hash browns if you want a heartier bake)
2 cups shredded cheddar cheese
6 eggs, beaten
2 cups milk
1 tsp dry mustard
1 tsp salt
1 tsp dried herbs: basil, rosemary, or thyme; OR 1 Tbsp fresh chopped herbs
1/4 tsp onion powder
1/8 teaspoon pepper
Additions (if you have the time, add a few of your favorites)
1 diced onion
1/2 cup peeled, chopped tomatoes
8 oz mushrooms sliced (zucchini, bell peppers, almost any veggie will do)
1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier)
1 cup cubed ham and/or cooked and drained sausage/bacon
Saute any vegetables, cook and drain bacon or sausage. Place bread in a well buttered 9x13 inch baking pan. Arrange additions over the bread; sprinkle with cheese. In a medium bowl, whisk together the eggs, milk, and seasonings. Pour slowly over cheese layer. Refrigerate overnight or bake immediately. If refrigerating overnight, take casserole out of refrigerator about 1/2 hour before baking. Bake at 350° for 40 to 45 minutes, until set in middle. If browns too soon, tent with foil. Remove from oven and let cool for 10 minutes before serving.
Serves 6 to 8.
From the kitchen of: Megan H.