‘Kitchen Sink’ Breakfast Casserole
Last week was a really busy week filled with all kinds of adventures that prevented me from using up the produce I bought the weekend prior. I had baby spinach, potatoes, mushrooms, zucchini, fresh herbs which have since dried out, garden tomatoes and half a loaf of fancy bread which has now gone stale. Some of this produce was even already prepared so I wouldn’t need to saute first.
I’ve made dressing — think stuffing that’s outside of the bird — for Thanksgiving several years. The technique of drying out fresh bread prior to preparing it for dressing came to mind. Uniquely I had a ton of cheese from an appetizer platter at an event at work, and organic eggs from a local grocery that I was trying to use up.
I looked up breakfast casserole online for ratio proportions and ideas to stumble upon this simple and flexible recipe which I could very easily adapt. The Thanksgiving recipe jogged my memory and the recipe above gave me ideas for the steps. I could easily use all of my leftovers and everything but the “kitchen sink” in my casserole.
That’s a picture of my bread mixture with all of the ingredients and egg/milk concoction in my stainless steel skillet.
My final list of ingredients:
- 3 large eggs
- 1 cup skim milk
- Salt and pepper to taste
- 3/4 tsp. mix of dried thyme and rosemary, minced
- 3/4 cup pepperjack and cheddar cheese, shredded
- 2 cups of stale bread, cubed
- 1 cup of zucchini and sweet onion, sauteed
- 1/2 cup baby bellas, sauteed
- 1/2 cup baby spinach, sliced
- 1 cup cooked potatoes, cubed
- 3/4 cup garden tomatoes, cubed
- 1 tbsp olive oil
- Preheat oven to 350°.
- Whisk together the liquid mixture ingredients until the eggs are mixed.
- Add the bread to the liquid mixture and gently toss to cover and soak.
- Stir in the rest of the ingredients and gently toss until equally distributed and mixed. Season to taste.
- Coat your skillet with olive oil.
- Pour your mixture in and spread evenly. Press down gently so no pieces are sticking up.
- Bake uncovered for 25 minutes until no liquid is gooey and casserole looks slightly golden.
Yum! That’s a picture of the finished casserole leftovers. What an easy way to use up remnants that would otherwise be easy to toss away.