Southern Breakfast Casserole
If you like loaded omelets, then you will love this recipe! You can also add any of your favorite ingredients. I also like mushrooms and onions in mine. Play with it and see what you can come up with.
If you like loaded omelets, then you will love this recipe! You can also add any of your favorite ingredients. I also like mushrooms and onions in mine. Play with it and see what you can come up with.
- Carbohydrate 38.163820589023 g
- Cholesterol 497.130351470288 mg
- Fat 68.2988398122948 g
- Fiber 2.08559374851719 g
- Protein 43.9271362462071 g
- Saturated Fat 29.7684045080278 g
- Serving Size 1 1 Serving (486g)
- Sodium 2158.24911775904 mg
- Sugar 36.0782268405058 g
- Trans Fat 6.6417343250284 g
- Calories 946 calories
Step-by-step
- Preheat oven to 350°.
- Grease a 9"x13" pan.
- With an electric mixer, blend Eggs, Mustard, Milk, Salt and Pepper; set aside.
- Spread Croutons in the bottom of the prepared pan; sprinkle the Cheese on top of the Croutons.
- Pour the Egg mixture over the Cheese and top with the crumbled Bacon.
- Bake for 45 minutes to 1 hour.
Using seasoned croutons as the base of a savory egg bake requires managing liquid absorption so the starch does not turn into paste before the proteins set. Standard bread cubes can dissolve entirely into liquid dairy, but seasoned croutons retain a sturdier cellular structure due to their twice-baked composition. Whisking eggs with prepared mustard introduces emulsifiers that stabilize the large volume of milk, preventing separation during the 45-minute to one-hour bake at 350 degrees Fahrenheit. The mustard solids also add acetic acid, which cuts through the heavy fat content of the grated cheddar cheese and crumbled bacon.
Balancing this rich, protein-dense dish demands high-acid accompaniments that cleanse the palate between bites. Fresh sliced tomatoes dressed simply with vinegar, or a sharp citrus salad segmenting grapefruits and oranges, provide the necessary contrast to the dense dairy and cured pork. Brewing a pot of dark-roast chicory coffee supplies the ideal bitter edge to complement the salty profile of the casserole. For variation, raw vegetables like mushrooms and onions must be sautéed and drained on paper towels beforehand to release excess moisture, preventing the baked custard from curdling.
