Venango County Recipe of the Day: Mexican Breakfast Casserole

| April 4, 2020

Try this great alternative to the traditional eggs & bacon breakfast!

Mexican Breakfast Casserole


4 cups cubed day-old French bread
1 cup cubed fully cooked lean ham
1 – 4 oz. can chopped green chilies
1/4 cup chopped sweet red pepper
1-1/4 cups egg substitute
1 cup fat-free milk
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1-1/4 cups shredded reduced-fat cheddar cheese


~In an 8″ square baking dish coated with cooking spray, combine the bread cubes, ham, chilies, and red pepper.

~In a small bowl, whisk the egg substitute, milk, onion powder, cumin, mustard, and cayenne. Pour over bread mixture and sprinkle with paprika. Cover and refrigerate overnight.

~Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover and sprinkle with cheese. Bake 10-15 minutes longer (or until a knife inserted near the center comes out clean). Let stand for five minutes before cutting. Serve with salsa.

~Makes four servings.

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Category: Breakfast, Feature, News, Recipes