With a bunch of leftover veggies, I thought of making a breakfast casserole.  I had a half of a loaf of a French baguette that I sliced and let air dry all day.  

This turned out to be a perfect warm and satisfying breakfast! 

I think my favorite is where the bread pops up and gets crispy in some places.  Just delicious!

The only kicker is that it has to be made the night before to be able to sit in the fridge overnight.  Otherwise, the egg mixture doesn’t fully soak into the dried bread.

Buttery Breakfast Bake

3 cups bread, dried and cut into 2″ pieces

4 T butter

10 eggs

1/2 cup Greek yogurt or sour cream

1 tsp ground mustard

1 tsp dried parsley

1/2 tsp salt

1/4 tsp black pepper

1 T Sriracha (optional)

2 cups diced vegetables (onion, green onion, bell peppers, tomatoes, mushrooms, asparagus)

1 cup diced ham, bacon, or sausage

1/2 cup shredded cheese

Melt butter and pour into 9×13 dish.  Place bread over butter in a single layer.  In a mixer, mix next seven ingredients until frothy.  Stir in veggies and meat.  Pour egg mixture over bread.  Top with shredded cheese.

Cover and chill overnight in refrigerator.

Preheat oven to 350 and bake approx. 45 min.  Remove foil and bake 5 more min.  

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