Brunch Apartment Style

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

2 red peppers, sliced
8 ounces slices mushrooms
8 slices white bread, crusts removed (I used 8 pieces of the Pepperidge Farm, Farmhouse/Sweet Buttermilk bread and it was really good)
butter, softened
1 1/2 cups cheddar cheese, shredded
5 eggs
2 cups half and half
1 teaspoon salt
1 teaspoon dry mustard
OPTIONAL:  1 pound sausage, browned

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.


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