My veggie daughters moved into an apartment in Buckhead and are cooking up a storm! They take turns planning and making dinner each nite. This past weekend they decided to make brunch. Better for sleeping in after a long week at work!
Their menu consisted of a Veggie Breakfast Casserole, Gruyère Cheese Grits, Home Fries, English Muffins, and fresh squeeZed orange juice. I am getting hungry just writing this! Here’s the recipe for the Veggie Breakfast Casserole. If you would like any of the other recipes, just let me know!
Veggie Breakfast Casserole
Saute red peppers and mushrooms in a small amount of oil or butter for 5 minutes.
Spread each slice bread with butter. Cut off crusts and cut into cubes. Spray a 9×13 inch pan with Pam spray and put the bread cubes in the bottom. Sprinkle with veggies or sausage. Put cheese on top. Combine remaining ingredients using a hand blender or whisk. Beat well and pour over mixture in baking pan. Chill at least 8 hours or overnight. Remove from refrigerator and bake at 375 degrees for 40-50 minutes or until it’s as crunchy on the top as you like it.
