Just before Christmas a friend asked me, “What kind of bread do you use in your breakfast casserole?” When I told her croutons I thought she was going to cry. I use the big square ones, not the little bitty ones and I substitute about 1 bag for an 8×8 egg casserole. The trick is making sure that you use enough egg mixture to cover the croutons so they don’t get too crispy on top and enough egg to make then bready on the bottom. The other great thing about them is that you can use the flavored croutons depending on your casserole. I have used cheese, garlic, and herbed ones in this casserole and all have been delicious!
This is the casserole we make for Christmas and Easter Breakfast. My kids love it and expect it. I first wrote about it January 6, 2014. I still make it exactly the same way as I did back then. This recipe was originally in Applehood and Mother Pie: Handpicked Recipes from Upstate New York published by The Junior League of Rochester.
A flavorful breakfast casserole of ham, cheese, and broccoli. Ingredients: Directions:
Holiday Breakfast Casserole
A flavorful breakfast casserole of ham, cheese, and broccoli.