Little Chef Ashley : The Transformation of Stale Bread...part 2: Breakfast Casserole

Ahhh....Stale Crusty Bread, We Meet Again!!!!

In my last post, I utilized half of the two day old dinner rolls to make a version of chicken pot pie. Using the other half, lets make a breakfast dish to make your mornings easier & tastier!!

What You Will Need: Stale bread, eggs, bacon, onion, bell pepper, green onions, butter, shredded cheese, heavy cream & salt.

**In a casserole style dish like this, please use any protein & vegetables that you would like.

Preheat the oven to 350.

Start by cutting up your pieces of bread into chucks. Add in the sliced green onions. Set aside.

Crisp up your bacon, remove onto a piece of paper towel and reserve a small amount of fat. Add in the diced red onions and bell peppers. Cook for only 2-3 minutes, you want them to still have some bite.

Add the chopped, crisp bacon to the pieces of bread, followed by the onion/pepper mixture. Combine and give it a minute or two for the veggies to cool off.

Sprinkle in the shredded cheese.

Crack your eggs into a large bowl and whisk in the heavy cream. Season with salt & pepper.

I used about 20 eggs and 1 1/2c of cream.

Pour the egg mixture over the torn pieces for bread. Let this set for 10-15 minutes to allow the bread to soak up the egg mixture or overnight if desired. Top with a couple pats of butter.