Breakfast Casserole

1. 1

   Preheat oven to 400-degrees F.

2. 2

   Butter a 6-cup baking dish and set aside.

3. 3

   In a food processor process bread to make crumbs and then transfer crumbs to a small bowl. Add milk to crumbs in bowl and let soak for 5 minutes.

4. 4

   Chop green onions in food processor or by hand.

5. 5

   In a skillet over medium high heat melt butter and add green onions and mushrooms, cooking until soft (5 minutes). Set aside but leave mixture in skillet.

6. 6

   Using a food processor chop cheese with cilantro and parsley and then transfer to a second small bowl.

7. 7

   In a large bowl blend eggs, bread crumb mixture, salt and pepper and then stir in water.

8. 8

   Return skillet (with green onion mixture) to stove over medium heat. Add egg mixture to skillet, stirring until soft but not set (5 minutes).

9. 9

   Spread half of the egg mixture into prepared dish, sprinkling with half of the cheese mixture. Repeat with remaining egg mixture and cheese. ***Can be refrigerated at this point covered and refrigerated for up to 12 hours.Bring to room temperature before proceeding***.

10. 10

    Bake in preheated oven for 18-20 minutes or until light brown and puffy.

No additional tips available.