Breakfast Casserole
Layering the dry ingredients in your Bundt Pan. If you are looking to purchase a Bundt Pan, this is the one that I use here.
6 - 8 ounces Canadian Bacon (can substitute bacon or sausage)
2 Cups Shredded Cheese (I used Colby Jack)
Half of a loaf of bread (a bit less if using gluten free bread)
1 1/2 Cup Milk
8 Eggs
1/2 teaspoon Salt
1 tomato, chopped
2 green onions, sliced
sour cream
Preheat oven to 350 degrees
Warm the Canadian Bacon in a skillet over medium high heat until it is fragrant and somewhat brown. This will enhance the taste of the Canadian Bacon.
Cube the bread to roughly 1/2 inch cubes and the bacon to 1/2 inch squares. Spray your bundt pan with a nonstick spray before layering half of the bread cubes, half of the cheese and half of the canadian bacon. Repeat with the other layers using the rest of the bread, cheese and bacon.
In a separate bowl, mix together 1 1/2 cups of milk, 8 eggs and 1/2 teaspoon of salt. Add this mixture into the bundt pan with your dry ingredients pressing down to be sure that all of the dry ingredients are wet.
Bake for approximately 40 minutes. Place on top of the stove for approximately 10 minutes to settle and then invert on a plate.
Garnish with tomato, green onion and sour cream.
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