Description
A delightful Herb and Cheddar Breakfast Casserole with rich, cheesy flavor and fresh herbs, perfect for family gatherings or cozy breakfasts.
Ingredients
Scale
- 8 large eggs
- 2 cups sharp cheddar cheese, shredded
- 1 cup milk
- 1 cup fresh bread cubes (preferably day-old bread)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter (for greasing the baking dish)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with butter.
- In a large mixing bowl, whisk together the eggs and milk until smooth.
- Add salt and black pepper to the egg mixture and mix well.
- Fold in the shredded cheddar cheese, parsley, and chives.
- Gently fold in the bread cubes and let them soak for about 5 minutes.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake for 30-35 minutes, or until the top is golden brown and a knife inserted comes out clean.
- Let it cool for about 5 minutes, then cut into squares and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm individual portions in the microwave.
- For freezing, wrap tightly in plastic wrap and foil; can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg
Keywords: breakfast casserole, herb and cheddar, easy breakfast, make ahead breakfast