July 11, 2017 | Home >Recipe >Breakfast Casserole

Breakfast Casserole

Breakfast Casserole

Serves: 6
Prep Time: 20 m
Cook Time: 45 m
  • Nutrition per serving   % daily value
  • Calories: 362 18%
  • Fat: 21 g 32%
  • Carb: 24 g 8%
  • Fiber: 4 g 16%
  • Protein: 20 g 40%
  • Sugar: 13 g

Ingredients

  • 1 – cooking spray
  • 1 medium – tomato, red
  • 1/2 pound – asparagus
  • 1 cup diced – mushrooms, portabella
  • 1/2 medium – onion
  • 1/2 medium – bell pepper, yellow
  • 1 clove – garlic
  • 6 slice – turkey bacon
  • 4 ounce – Gouda cheese
  • 1 tablespoon – olive oil
  • 2 cup – bread cubes or stuffing cubes
  • 2 cup – milk
  • 6 large – egg
  • 1/2 teaspoon – salt
  • 3 medium – orange

Directions

  1. Preheat your oven to 350°. Grease a 9 x 13 casserole dish with cooking spray.
  2.  Dice the tomato, asparagus, mushrooms, onion, bell pepper, and garlic.
  3. Cook the turkey bacon in the microwave and drain off any grease. Chop into small pieces.
  4. Shred the gouda.
  5. Heat olive oil in a large sauté pan over medium-high heat. Add garlic and sauté for one minute. Add asparagus, mushrooms, red pepper, and onion and cook until tender, about 10 minutes. Remove the vegetables from the pan and set them aside to cool slightly.
  6. In a large bowl, combine the remaining ingredients: dry stuffing mix, milk,  eggs, salt, bacon, and cheese.  Slowly add in the cooked vegetables and mix well.
  7. Pour the mixture into the casserole dish, and bake for 45 to 50 minutes.
*You can also substitute any vegetables you have on hand or ones that you prefer in this casserole. 

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 362 18%
  • Fat: 21 g 32%
  • Carb: 24 g 8%
  • Fiber: 4 g 16%
  • Protein: 20 g 40%
  • Sugar: 13 g
written by
Amy Roskelley

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