Breakfast Casserole
90 mins (prep 20, cooking 70)
13 ingredients
4 servings
Somewhere between a savory bread pudding and a strata, I cobbled this together from leftover bits and pieces; it's great refrigerator velcro. I used English muffins for the bread; feel free to use any slightly stale non-sweet bread. You can use whatever milk you have: skim, 1%, 2% or whole.

Categories:  served-hot , <-15-mins , presentation , oven , breakfast , taste~mood , equipment , brunch , savory , egg , eggs~dairy , time-to-make ,
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Serving Size (48.0 g)
Servings 4
Amount per Serving
Calories 144.4 Calories from Fat 101.25
% Daily Value *
Total Fat 11.25g 69.22%
Saturated Fat 6.63g 132.58%
Trans Fat 0.0g %
Cholesterol 37.42mg 49.9%
Sodium 972.96mg 162.16%
Total Carbohydrate 0.64g 0.86%
Dietary Fiber 0.02 g 0.33%
Sugars 0.28 g %
Protein 9.95g 79.56%
Vitamin A 285.48IU% Vitamin C 0.17mg%
Calcium 207.43mg% Iron 0.38mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
stale bread, diced onion, diced green pepper, nonfat milk, fresh ground black pepper, grated parmesan cheese