‘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:

Wet Mixture

  • 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

Contents  

  • 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

Steps

  1.  Preheat oven to 350°.
  2. Whisk together the liquid mixture ingredients until the eggs are mixed.
  3. Add the bread to the liquid mixture and gently toss to cover and soak.
  4. Stir in the rest of the ingredients and gently toss until equally distributed and mixed. Season to taste.
  5. Coat your skillet with olive oil.
  6. Pour your mixture in and spread evenly. Press down gently so no pieces are sticking up.
  7. 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.

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