[Savory Bake – All in one breakfast casserole made with bread (any kind), vegetables, meat, cheese, dairy and eggs – what not to love? Its easy, make ahead and perfectly utilizes leftovers]
Lot of you requested for more savory recipes that are easy to make. Breakfast Casserole with leftover bread (as opposed to with potatoes/hash browns) is one such recipe that is not only easy and flexible but lot of variations are possible depending upon your leftovers.
How long can breakfast casserole be refrigerated before cooking?
Breakfast casserole can be refrigerated for 2-3 hours before baking however if you want to make it a night before, I will add 1 egg and 1/4 cup milk more to account for the extra soaking time of bread.
Can I make a casserole the night before?
Yes, its a great make ahead breakfast or brunch dish but as I said, I would increase 1 egg plus 1/4 cup of milk in the recipe to accommodate extra absorbency.
How do you know when breakfast casserole is done?
The melted cheese on top is a great indicator and so is the bubbliness indicates the readiness. You can also check by inserting a cake tester or skewer inside just like you would test any cake.
Why is my casserole runny?
Often casseroles, frittatas, quiches and lasagnas can go runny due to the presence of vegetables that tend to release water. The best way to address this issue is to lightly toss and saute the vegetables in some olive oil or butter. Doing this for even a couple of minutes can reduce the chances of casserole going runny by far and wide.
My Desi Breakfast Casserole!
While I love to utilize and revamp leftovers, I love that zing in my food. I have used crushed red chilli flakes and you can always use the following in your casseroles:
- Leftover vegetables like zeeray walay aaloo/spicy potatoes
- Mince meat in any form
- Chicken tikka or tandoori, shredded
I really hope you try this recipe and love it as much as I did.
Some process shots are here followed by the recipe!
Now let’s look at the recipe.
- 6 eggs
- 1 cup milk
- Seasoning and Spice ( salt, black pepper, crushed red chilli flakes, mix Italian seasoning like basil oregano and rosemary)
- 4-5 bread slices torn or cubed
- 1 tablespoon butter
- 2-3 garlic cloves, minced
- 2-3 tablespoon chopped onion
- 1/2 cup mushrooms, chopped
- 1/2 cup bell pepper/capsicum, chopped
- handful of olives,sliced
- Meat** of any kind, 1/3 cup
- handful of spinach, chopped
- 1 cup cheese* of choice, grated
- 1/4 cup feta cheese, crumbled (optional)
- Cilantro, green coriander leaves, chopped
- Olive oil/butter/oil to grease the dish
1. Whisk eggs and milk together
2. Add in seasonings
3. Pour this mixture over bread and let it soak while you prepare filling
4. Melt butter in a pan, add garlic, sautee and then add chopped onion
5. Add mushrooms, spinach, capsicum and olives
6. Add meat
8. Top with cheese and cilantro
* I used mix of cheddar and Mozzarella, feel free to use any kind and even more than a cup
** I used hunter beef chopped
Amount Per Serving: Calories: 277Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 174mgSodium: 388mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 14g
This is auto generated nutrition value and just serves as general guide
Other breakfast and brunch recipes you might enjoy!
Download my brunch planner infographic + video