Vegetarian Breakfast Casserole

Vegetarian Breakfast Casserole

A few weeks ago I went camping, and the bread I had was pulverized by the time I got back. The only thing to do with it was make it into cubes or crumbs for another application. Since it was also kind of stale (the whole description of this bread is less than appetizing, I imagine), I decided it was in the perfect condition to let it sit in the refrigerator overnight with some sort of liquid to soak up, such as with a casserole. I decided to make a breakfast casserole, with eggs and vegetables providing the moisture to puff the bread up and transform it into something delicious. I was really only cooking for me, so I didn't need a huge casserole; a loaf pan would do. This is the perfect size casserole if you are just making it for yourself---the leftovers keep well in the fridge. It's also great if you're just having a couple of friends over for breakfast.

This method really revitalized the bread. The casserole was fluffy and custard-like in the center. The vegetables soften as they sit overnight, so it's not necessary to bother with sauteing them (which only makes this easier). The cheese got melty and formed a light crust on the top. I used sharp cheddar to really add plenty of flavor. I think this is just as delicious as an omelet, but perhaps more filling and less nerve-wracking for the person having guests for breakfast. Just serve a fruit salad, some coffee and/or juice and you've got a impressive, low-hastle breakfast.

Vegetarian Breakfast Casserole

4 pieces day-old whole wheat bread, cut into cubes

1 cup egg whites

4 eggs

2 scallions, sliced

1/4 cup chopped mushrooms

1/4 cup shredded reduced fat sharp cheddar cheese

salt and pepper, to taste

non-stick cooking spray

1. Spray a loaf pan with non-stick cooking spray.

2. Blend the eggs and egg whites with some salt and pepper. Blend in the cubes and vegetables into the eggs.

3. Pour the egg mixture into the loaf pan and sprinkle with the cheese. Cover the pan and set it in the fridge overnight.

4. The next day, preheat the oven to 350 degrees F. Bring the pan to room temperature before putting it in the oven for 40-45 minutes. Bake until the casserole is puffy and the center no longer has liquid in it. Allow to rest 5 minutes before cutting into slices and serving.

Servings per recipe: 4

Per serving:

Calories: 185