"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

River Brunch Egg Casserole Recipe

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This recipe for River Brunch Egg Casserole, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Schuller
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cubed white bread
8 oz. shredded sharp cheddar
c. chopped onion
cup chopped green pepper
4 oz. sliced fresh mushrooms
cup chopped and peeled grape tomatoes
10 eggs, beaten
4 cups milk
tsp. onion powder
tsp. black pepper
1 T chopped parsley or cilantro
1 tsp. dry mustard
1 tsp. salt


Crumbled bacon
Chopped ham

Directions:
Directions:
In a 9x13 pan, layer bread, cheese, onion, green pepper, mushrooms, and tomatoes. Mix together eggs, milk, onion powder, and black pepper, cilantro, mustard, and salt. Pour over layers. Add crumbled bacon and ham in amount desired. Bake at 325 degrees 50-60 minutes. (Added: artichoke hearts)

Personal Notes:
Personal Notes:
On the Banks of the Iowa River Brunch recipe! Mary Ellen's & Suzie's recipe.

 

 

 

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