Imagine waking up to the sound of twittering birds outside your window sill, the sun peeping into the room through the lace curtains, your nose cold to touch and the smell of bacon wafting through the house. Divine !!! It was one such morning today. The house is filled with the aroma of this wonderful Bacon and Mushroom Casserole that it fills you with so much nostalgia from the childhood days. Breakfast Casseroles are a wonderful way of eating wholesome hearty breakfast right in the warmth of your home. Its perfect for those morning brunch parties too! It can be made a night ahead and popped into the oven just in time for your family breakfast. Feel free to experiment with vegetables of your choice but our family favourite is this amazing combination of Mushrooms and Bacon. Exclude the bread and put this on top of a short crust pastry and you have the famous Quiche Lorraine. Two in one dish!
You will need :
Mushrooms chopped - 200 gms
Bacon chopped - 200 gms
Onion Chopped - 1 cup
Eggs - 3
Egg Yolks - 2
Fresh Cream or Milk - 1 cup
Cheddar Cheese - 1 cup
Salt and Pepper - To taste
Butter - 2 tbsp
Garlic Powder - 2 tsp
Bread cubes - 4 slices
Preheat the oven to 150 Degrees and grease a pie dish.
Saute the bacon in a skillet until slightly crisp.Remove and allow it to cool.
In the same oil, add the butter and saute the onions until transparent.
Add mushrooms and cook till all the water from the mushroom dries up.
In another bowl, whisk together the eggs, egg yolks, cream or milk, cheese and all the seasoning.
Add the cooled bacon and mushroom mixture.
Meanwhile, put the bread cubes in a baking sheet and toast for about 8 minutes.
Line the pie dish with the bread cubes and pour the egg mixture on top of it.
Keep it overnight if you plan to bake it the next morning or put it in the oven right-away and bake for about 30 minutes or until a skewer inserted comes out clean.
Serve it with some delicious hash browns, sausages and toast.