High Altitude Update: Breakfast Casserole

I was recently hit with a major influx of bread.  My dad was in town last week and my uncle was joining us for dinner at the house, so I had purchased a package of white bakery buns for barbecued chicken sandwiches.  An hour before dinner, I got a fantastic Foodbuzz-related delivery: three packages of rolls – one white, one wheat, one sesame hoagie – courtesy of Nature’s Pride.  My uncle voted for the wheat rolls that evening and I ended up freezing the white and sesame rolls, but my original package of white buns was left sitting in the pantry.

For the past couple of months, I’ve been making a concerted effort to keep my groceries bills down and to de-clutter my pantry by using what I have.  What’s one of the best ways to use up extra bread?  Egg casserole, baby.  My mom has a recipe that has been a longstanding family favorite, but I hadn’t tried it since Dallas.  With so many houseguests coming in the next several weeks, I figured it was time to add this one to my high-altitude arsenal.

I followed the recipe exactly as written except that I used some of the Mexican-blend cheese I’ve had in the freezer since the Ocho de Mayo party.  (If anyone wants to come over for quesadillas, let me know.  I still have four pounds of it!)  I also used all of the optional ingredients.  I baked the casserole for the full 60 minutes and let it stand for 10 minutes before cutting into it.

Breakfast Casserole

This is such a tasty recipe and it absolutely reminds me of being back home.  When I wrote my original post I swore I’d only use challah bread for egg dishes from that point on, but the hamburger buns did an amazing job of soaking up the egg mixture.  (The casserole sat for 30 minutes at room temperature before I baked it; I didn’t refrigerate it at all this time.)    I was a bit concerned that it might not quite be done at the hour mark because the center looked slightly juicy; I used my instant-read thermometer to take its temperature, though, and it had reached a more-than-okay 180°F.  When I cut it after 10 minutes of resting time, it wasn’t runny at all.  (I might still give it an extra 5 minutes of baking time next time just because.)

If you’re looking for a creamy, cheesy, comforting crowd pleaser, this is your recipe. Give it a try!

Link to original post and recipe: Breakfast Casserole

2 Responses to “High Altitude Update: Breakfast Casserole”


  1. 1 Sara June 26, 2010 at 10:12 pm

    I love a good breakfast casserole, especially one with mushrooms and cheese. A heaping portion of comfort food is the best way to start off the day.


  1. 1 Peanut Dip with Fruit « Sweet and Saucy Trackback on July 1, 2010 at 7:00 am

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