Breakfast Egg Bake (Print Version)

# Ingredients:

01 - 10 to 6 eggs, big-sized.

02 - 3 cups shredded cheddar or 2 cups, your pick.

03 - 6 slices of bread, cubed, that’s a bit stale.

04 - Milk, 2 cups.

05 - Add salt if needed.

06 - Season with pepper as you like.

07 - 1 cup of corn kernels if you’re into that (optional).

08 - Broccoli, diced, about 1/2 cup, if preferred (optional).

09 - 1/2 cup of mushrooms, in slices, if you like (optional).

10 - Green onions cut into thin slices, 1/4 cup (optional).

11 - 1 cup of ham chunks or sausages, already cooked (optional).

12 - Chopped bacon, 3 slices, cooked first (optional).

13 - Herbes de Provence, 1 teaspoon (optional).

14 - Curry powder or cumin, 1/4 to 1/2 teaspoon (optional).

01 - Set your oven to 350°F and let it warm up.

02 - Whisk the eggs in a big bowl. Stir in cheese and milk. Toss in the bread, mixing until it soaks up everything.

03 - Mix in the add-ons you want, along with some salt and pepper. If the ingredients need it, throw in more eggs to coat them all.

04 - Grease a deep baking dish (9x13-inch). Pour the mix in.

05 - Cook in the oven for about 50 to 60 minutes until the edges are nice and brown, and the middle is firm when tapped.

06 - Let the dish cool for around 10 minutes before digging in.

01 - Using more eggs makes it feel sturdier.

02 - If you’re adding mushrooms, cook them first to take out extra water.

03 - It’s totally fine to prep this a day in advance.

04 - Fresh bread? Dry it out for 10 minutes in a 200°F oven.