Egg Breakfast Casserole (Egg Stuff)

The ingredient proportions are estimates. The more eggs, the firmer and less likely to deflate the casserole will be.

Mushrooms tend to hold a lot of moisture, so if you use a lot of them, you may want to sauté them first to release some of their water.

Don't have day-old bread? Put slices of fresh bread into a 200°F oven for 10 minutes.

subheading: For the breakfast casserole base:

6 to 10 large eggs

2 to 3 cups grated cheddar cheese

6 slices day-old bread, cut into ¾-inch to 1-inch-wide cubes

2 cups milk

Salt, to taste

Pepper, to taste

subheading: For the possible additions:

1 cup corn kernels, cooked or frozen

½ cup chopped broccoli, cooked or raw (raw will turn out crunchier)

½ cup sliced mushrooms

¼ cup sliced green onions

1 cup cubed ham and/or cooked Italian sausage

3 slices cooked bacon, chopped

1 teaspoon Herbes de Provence or other dried herbs, (or 1 tablespoon of fresh chopped herbs such as basil, rosemary, or thyme)

¼ to ½ teaspoon cumin or curry powder

Directions at simplyrecipes.com

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