Wednesday, June 8, 2016

Best. Breakfast. Casserole. Ever.

During the last week of school a mom brought in a breakfast casserole and put it in the teacher's lounge.  Food is the way to any teachers heart - especially breakfast during exam week.

I grabbed a piece, took it to back to my classroom and within about 5 minutes I had emailed her thanking her and asking her for the recipe :) 

When she replied that it was a Pioneer Woman recipe I countered with, "I should have known".  Because aren't all the great recipes from Pioneer Woman??? :)

I made it last week and it was easy to make and super delicious.


Here's what you'll need...
- 6 whole onion rolls
- 1 cup grated cheddar cheese
- 8 oz cream cheese
- 1 1/2 stick butter
- 10 whole eggs
- 2 cups milk (I used skim)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
(the original recipe called for 1 teaspoon of chopped chives and 1 dash cayenne pepper that you mix in with the eggs, but I omitted those because I forgot chives at the grocery store and my kids don't love spicy)


Step 1 - Generously butter a 9x13 baking dish


Step 2 - Tear the onion rolls into pieces and place them in the baking dish.  It felt like WAY too much bread when I tore them up, but it ended up being fine in the end. 


Step 3 - Sprinkle the shredded cheddar on top of the bread.


Step 4 - I was skeptical about this next step... but trust me... it will be fine.  ;)  Take the cream cheese and break if off in chunks and place it on top of the bread and cheddar.  


Step 5 - Slice the butter up and place the slices all over the top.  It's going to see excessive and crazy, but it's all going to work out in the end. 





Step 6 - Beat 10 eggs...



... pour in 2 cups of milk and beat some more.


Step 7 - Pour in the dry mustard and mix it in to the eggs and milk.


Step 8 - Pour the egg mixture on top of the ingredients already in the baking dish, making sure to get it all over the casserole.



Step 9 - Cover and refrigerate overnight.
Step 10 - The next morning, bake at 325 degrees for 45 minutes (keep it covered).
Step 11 - Remove the foil and continue baking at 350 for 10-15 minutes



My kiddos loved it so much they didn't even question the chunks of cream cheese on top.  And DO NOT try to use different bread... the onion rolls are a crucial part... as is the butter.  Enjoy, friends!!!

17 comments:

  1. I love me a breakfast casserole! Any time of day :)!

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  2. Oh my word!!!!! I am making it this weekend!!! How fabulously decadent and easy.

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  3. Ah, if only I wasn't Dairy Free:). But, I love seeing the kids helping and the glimpses of the new house. Happy Wednesday!

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  4. That looks good! I love Pioneer Woman. Your recipe posts are some of my favorites. Love seeing your cute helpers. My kids loved to help in the kitchen when they were little and my 20 year old son still loves to cook!

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  5. My mom makes something like this without cream cheese but it has breakfast sausage. It sounds like I need to combine forces!

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  6. Looks great! I wonder if adding in some crumbled bacon before you pour on the egg mixture would take it to the next level? Yum!

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  7. Yum! You might like her Pita chip strata - it is soooo good, but sounds sooo weird, lol. :)
    http://thepioneerwoman.com/cooking/mushroom-bacon-sausage-strata/

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  8. I agree with Lara D that adding bacon might just make it even tastier!

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  9. This almost seems too good to be true, super simple and easy to make the night before...can we add some bacon, hehe. j/k sort of.

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  10. This sounds so yummy! When I saw the pictures of the cream cheese step at first I thought it was egg shells 😂. I thought weird!

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  11. This looks amazing! Hello Sunday morning breakfast!!

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  12. Aw i love these pics of GG helping!! I think you found a new blog topic to add to the rotation...cooking with GG! I could read these all day long!

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  13. Holy cow this looks delicious! I cannot imagine how flavorful the onion rolls are in there! I will be trying that out for my next casserole!

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