• A Breakfast Casserole Fit For A Texan

    BREAKFAST CASSEROLEWe like this breakfast casserole because it is not the same ho-hum casserole that we often see and that I made for years.

    If I have included an ingredient that you do not like, leave it out…or exchange it for something else that you do like. There is nothing set in stone when it comes to a casserole of any type!

    Ingredients

    10 Eggs, beaten well
    3/4 Bell Pepper, chopped finely
    1 1/2 Cans (small) Mushroom Bits and Pieces
    1/2 Cup Sour Cream (I use 3/4 cup if I omit bread.)
    1 Can (small) Sliced Black Olives
    1 Cup Grated Cheese (I use mild cheddar.)
    6 Slices of Bread (I omit because of the carbs.)
    1 Pound Meat (I use sausage, but bacon or ham will work.)
    1 Cup Milk (or half and half if you limit carbs)

    Preheat oven to 350 degrees.

    1. Cook your meat. If you use sausage, but sure it is broken into small pieces.

    2. Mix everything together well.

    3. Pour into buttered casserole and bake for 45 minutes to one hour until casserole is set.

    You can serve immediately, and your casserole will probably slice. You can also make ahead and cool completely in the fridge. This will make your casserole slice nicely so that you can plate and reheat in the microwave. It will be good this way as well!

    I've made this so many times that I have the prep time down to about 10 minutes. Of course, I use Aunt Vesta's pink pan!

    I’ve made this so many times that I have the prep time down to about 10 minutes. Of course, I use Aunt Vesta’s pink pan!

    Still bubbling, right out of the oven

    Still bubbling, right out of the oven

    I sliced the casserole about 15 minutes after it came out of the oven. Letting it get cold, slicing, and reheating will make prettier slices.

    I sliced the casserole about 15 minutes after it came out of the oven. Letting it get cold, slicing, and reheating will make prettier slices. There is no bread in this casserole, and it does slice better with the bread.

    Believe it or not, I’ve even served this very dish for formal sit-down dinners. Paired with fruit (or even sugared fruit), steamed broccoli or broccoli salad, hot rolls and a great dessert, it makes for a beautiful meal with the main dish a crustless quiche. Using ham, will really give it that quiche feel.

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Breakfast, Our Texas Recipes and tagged , , , , . Bookmark the permalink.

    4 Responses to A Breakfast Casserole Fit For A Texan

    1. Sheila Kee Pool says:

      Just one quick question. If you do choose to use the bread, do you lay the slices in the bottom and pour rest over it or do you break the bread into small pieces or what?

      • Fredda Jones Fredda Jones says:

        I’m sorry, Sheila. I should have told you that. I break the break into very small bite-size pieces and stir in with everything else before putting in the casserole.

        • Sheila Kee Pool says:

          Thank you. Personally, I would prefer it without the bread but I know my husband so figured I had better find out how you do it with the bread. Years ago, I experimented and made one similar to this (without the bread), adding a drained can of Ranch Style Beans and a can of green chilies. I served it in slices with a cup of hot sauce on the side.

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