Breakfast Casserole Easy (Print Version)

# Ingredients:

01 - 6 to 10 eggs, large size.
02 - 2-3 cups of shredded cheddar.
03 - Cubed 6 slices of stale bread.
04 - 2 cups of milk.
05 - Salt as needed.
06 - Pepper, add to taste.
07 - 1 cup of corn, optional.
08 - 1/2 cup broccoli, chopped (optional).
09 - 1/2 cup mushrooms, sliced up (optional).
10 - 1/4 cup of green onions, thinly cut (optional).
11 - Optional: 1 cup cubed ham or cooked sausage.
12 - Optional: 3 slices of cooked, crumbled bacon.
13 - Herbes de Provence, 1 teaspoon if desired.
14 - 1/4 to 1/2 teaspoon ground cumin or curry powder (optional).

# Instructions:

01 - Turn the oven on to 350°F.
02 - Whisk your eggs thoroughly in a big bowl, then combine the milk and cheese. Toss in the bread, making sure it soaks up the mixture.
03 - Mix in the extras you picked, along with the salt and pepper. If needed, add more eggs to ensure everything’s covered.
04 - Spread butter over a 9x13-inch pan. Pour the mixture inside.
05 - Put it in the oven and bake for 50-60 minutes until the top is golden and the center feels solid when pressed.
06 - Let it rest for about 10 minutes before you dig in.

# Notes:

01 - For a sturdier texture, add extra eggs.
02 - Cooking mushrooms first removes excess liquid.
03 - You can set this up the night before.
04 - Fresh bread needs to be dried for 10 minutes in a 200°F oven.

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