Looking to create a special dish for the holiday? Chef Greg Reyner of Cafe Muse in Royal Oak stopped by Fox 2 to share his culinary skills. Reyner prepared the Cafe Muse Breakfast Casserole.
Cafe Muse Breakfast Casserole
1/2 lb Breakfast Sausage 1/2 Bacon, cut into small strips 10 eggs, lightly beaten 3 cups milk 2 teaspoon dry mustard 1 teaspoon salt 6 cups of bread cubes 2 cups of cheese like cheddar or Swiss, shredded 1/2 teaspoon black pepper 1/2 cup mushroom, sliced 1 medium tomato, seeded and chopped 1/2 cup onions, diced 1 clove garlic, chopped 1/2 cup asparagus, chopped 1/2 cup spinach, chopped
Preheat oven to 325 degrees F
In a saute pan, cook sausage and bacon over medium high heat for a few minutes, add the onions and garlic and continue to cook until bacon has crisped up. Drain off excess fat.
In a large mixing bowl, combine eggs, milk, salt, pepper, and dried mustard with a whisk.
In a buttered 9x13 baking dish evenly place half the bread cubes followed by half of the remaining ingredients. Repeat this process again, leaving the cheese for last.
Pour egg mixture over the casserole. At this point, refrigerate for later or bake uncovered for 55-60 minutes. Cover with foil if the top browns too quickly. Casserole is done when the eggs are fully set.
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