I take seriously the “brunch” part of Brunch and Bake. This is my favorite egg dish to serve. It makes a beautiful base recipe to adapt a dozen different ways. Make it your own, and enjoy!
2 Different Ways
Ingredients:
12oz bag of frozen breakfast potatoes OR 1/2 loaf artisan sourdough bread
12 eggs
1/3 cup milk
1 cup shredded cheese (parmesan, cheddar, mozzarella, pick your favorite)
4oz can green chiles
cooked and chopped bacon, 12 strips
chopped parsley, optional
Directions:
Grease the bottom and sides of a 9x13 inch baking pan.
If using sourdough, tear the bread into 1 inch chunks.
Layer bread or potatoes in the bottom of greased baking dish. Sprinkle cheese over base layer. Scatter chopped bacon over cheese. Spread green chiles evenly over the cheese and bacon. Using your hands, toss all of the layers together until evenly distributed.
Whisk together the eggs and milk and add a generous pinch of salt, plus fresh ground black pepper, if desired. Pour egg mixture over other ingredients in baking dish. Cover tightly with foil and refrigerate overnight.
The next morning, preheat oven to 375 degrees Fahrenheit. Bake egg dish, covered in foil, for 45-60 minutes. Check for doneness by inserting a sharp knife in the center of the casserole. When it is completely set (no liquid in the center) remove foil and bake another 5-10 minutes to toast the cheese.
Slice and serve immediately.
