Rock the Cradle Breakfast Casserole with Tricia Yearwood and The Bakery Cos.
This recipe was inspired from Tricia Yearwood's quiche recipe in her cookbook Tricia's Table after I saw her perform at the Rock the Cradle fundraiser for the St. Thomas Hospital's NICU in Nashville, TN. Make ahead and have it for a quick nutritious breakfast all week long! Or freeze it and bring out for brunch with friends and family. ❤️ | www.lakesidetable.com
Prep Time15minutes
Cook Time45minutes
Servings9servings
AuthorMadalaine
Ingredients
2cupsWalmart Organic Market Side Breadcut into 1" cubes
16ouncespork sausagebrowned and drained
10eggs
2teaspoonsbaking powder
1/2cupsun dried tomatoeschopped
10ounceschopped frozen spinachthawed and squeezed dry
8ouncescheddar cheesegrated and divided
8ouncesmushroomsdiced
1medium oniondiced
1/3cupfresh herbsfinely chopped (I like parsley, thyme, and sage)
1/2teaspoongarlic powder
1teaspoonsalt
1/2teaspoonfresh ground pepper
1/2teaspoonnutmeg
Instructions
Preheat oven to 350F
Spread bread cubes on a baking sheet and toast them for 5-10 minutes.
Brown the sausage over medium heat, drain and set aside.
Beat 10 eggs together and add 2 teaspoons baking powder.
Stir well.
Add the rest of the ingredients (reserve 4 ounces of cheddar cheese) and mix well.
Butter a 9x13 casserole dish and pour in your egg mixture.
Top with the reserved 4 ounces of cheddar cheese.
Bake at 350F for 45 minutes or until the eggs have set.
Recipe Video
Recipe Notes
In the video, I say to add 4 ounces of cheese to the egg mixture and top with 2 ounces right before putting it into the oven, but seriously... more cheese is always better. ;)
Nutrition Facts
Rock the Cradle Breakfast Casserole with Tricia Yearwood and The Bakery Cos.
Amount Per Serving
Calories 0
% Daily Value*
Monounsaturated Fat 0g
Potassium 0mg0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.