Traditional Breakfast Casserole Recipe
Ingredients
| Mushrooms | 1 Cup (16 tbs), finely chopped | |
| 6 chopped green onions | ||
| Melted butter | 2 Tablespoon | |
| Bread slice | 7 , buttered | |
| Shredded Cheddar cheese | 2 Cup (16 tbs) | |
| Shredded Swiss cheese | 2 Cup (16 tbs) | |
| All purpose flour | 4 Tablespoon | |
| 12 slices cooked and crumbled bacon | ||
| Eggs | 12 | |
| Milk | 2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
Directions
Preheat oven in Convection Bake to 375°F (*350°F).
Saute mushrooms and onions in butter until tender. Set aside.
Butter bread slices and place in the bottom of a 3-quart (9" x 13") baking dish, cutting to fit. Sprinkle mushroom mixture over bread.
Combine cheeses, flour and bacon. Spread over mushroom mixture.
Beat together eggs, milk, salt and pepper. Pour evenly over cheese mixture.
Convection bake for 25 to 35 minutes until puffed, lightly browned and knife inserted in center comes out clean.
Saute mushrooms and onions in butter until tender. Set aside.
Butter bread slices and place in the bottom of a 3-quart (9" x 13") baking dish, cutting to fit. Sprinkle mushroom mixture over bread.
Combine cheeses, flour and bacon. Spread over mushroom mixture.
Beat together eggs, milk, salt and pepper. Pour evenly over cheese mixture.
Convection bake for 25 to 35 minutes until puffed, lightly browned and knife inserted in center comes out clean.
Chef
