Breakfast Egg Casserole Bread
With sauteed onions, cheese, and meat of choice - this traditional breakfast egg casserole with artisan bread is a favorite among family and friends.
Ingredients
- 1 loaf Italian bread cubed
- 2 T butter
- 1 lb cooked ham cubed
- 8 eggs
- 1 lb 16oz sharp cheddar, cubed
- 3 ½ c 1% milk
- 1 small onion diced
- ¼ c honey mustard
Instructions
- Saute the onion in the butter.
- Toss the bread, ham and cheese together in a large bowl. Press into greased 9x13.
- Mix the eggs, milk, honey mustard and onion together in a bowl. Pour over the bread mixture slowly.
- Allow the mixture to soak in and press with your hands to spread evenly.
- Can be made the night before. Remove from fridge 1 hour prior to cooking. Bake uncovered at 375F for 1 hour.
Freezing Instructions
- Prepare as directed above in a freezer/microwave safe glass 9x13 or aluminum pan. Cover tightly. When ready to bake allow to thaw overnight. Remove from fridge at least 1 hr prior to baking. Bake uncovered at 375F for 1 hr.
Notes
Macros Per Serving: 29g Net Carbs, 19g Fat, 27g Protein
Nutrition
Calories: 393kcal
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