Today I bring you my favorite egg casserole. It starts off pretty basic with a layer of torn-up bread and shredded cheddar over which you pour a mixture of eggs, milk, and spices.
But then it gets more exciting when you sprinkle colorful, flavorful veggies and bacon on top.
I let the dish sit overnight, and then I bake it for it to puff up into a souffle-like dish packed with egg/cheese/topping flavor.
I've made this egg casserole so many summer Sundays for boat church. "Boat church?" you might be thinking. It's a 30-minute worship service on the lake followed by a potluck breakfast. Minus the waking up at 7:15 a.m. part, rolling out of bed to worship on the still-calm lake waters and fellowship over homemade breakfast potpourri is the perfect way to start a Sunday. Rock Creek Mission "God's Floating Church" celebrated its 25th anniversary this month; I think this dish had made appearances there for at least a third of those years.
The arrow on the photo points to the food table where everyone congregates after singing for sweet rolls, fruit, biscuits and gravy, and of course breakfast casseroles.
Breakfast Egg Puff
10 slices of bread, without crusts, torn into pieces
2 cups shredded cheddar cheese
4 cups milk
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried mustard
8 slices of bacon, crumbled
1/2 cup sliced mushrooms
1/2 cup chopped tomato
1/2 cup chopped green pepper, optional
Place bread pieces on the bottom of a greased 13x9-inch pan. Sprinkle cheese on top. Whisk eggs with milk and spices; pour mixture on top of bread and cheese. Sprinkle bacon and veggies on top. Let set for 8 hours or overnight. Bake at 325 degrees for an hour or until set and browned on edges.