Egg Casserole

My sister has made an egg casserole for few family brunches that is so good that I have to share the recipe on here. Although I haven't made it myself yet, it is a relatively simple recipe. You can make different varieties by substituting the ham, bacon, peppers and onions for whatever you prefer (try mushrooms or spinach or just plain cheese if you have picky eaters). This is perfect for breakfast or brunch - you refrigerate it overnight so all you have to do in the morning is put it in the oven!

Egg Casserole

10 slices crustless white or wheat bread, cubed
1 pound grated cheddar cheese
1 pound ham or bacon, cooked and diced (bacon crumbled)
½ green pepper, diced
3 green onion, including tops, diced
6 eggs, beaten
3 cups milk

Salt and pepper to taste

Butter a 13” x 9” pan. Layer bottom of pan with bread cubes, bacon, onion, green pepper, and cheese. Mix eggs, milk, salt and pepper. Pour over other layers. Refrigerate overnight.

Bake at 350°F for 30 minutes covered with foil, and 30 minutes uncovered.

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