To me, any sort of hot breakfast food is ultimate comfort food. Perhaps it is because extravagant breakfasts are always paired with holidays, or brunch parties, or guests… I don’t know, but I LOVE breakfast food. Even better, you can make this breakfast casserole the night before, making it the perfect brunch recipe. It is also super easy when you have guests staying with you (and adding and subtracting flavors to suit your pallet, or theirs, is not rocket science- love that).
Make Ahead Breakfast Casserole Recipe
1 day-old baguette (large, not the sandwich size)
1 cup milk
8-10 slices precooked bacon
1 1/2 cups cheddar cheese (or a mix of your choice)
1 can diced green chiles, cut into pieces
1 cup assorted cherry tomatoes
salsa or tabasco
Preheat oven to 350°F. Using a serrated knife, cut the baguette into rough 1 inch cubes. Place in a greased 9X13 pan. In a bowl mix together the eggs, milk, green chiles, bacon and half of the cheese. Pour mixture over the bread and toss so that all the bread pieces are soaking up the egg mixture. Cut the cherry tomatoes in half and arrange on top of the bread pieces. Sprinkle with the remaining cheese. Bake for 30 minutes or until the cheese is bubbling and the eggs are set.
*If you are making this the night before wait until the morning to add the tomatoes and cheese. Since it will be cold, it will take a bit longer to cook (about 45 minutes). Put it in the oven while the oven preheats to speed the process.