Vegetarian Breakfast Casserole

In anticipation of the U of M-MSU game this weekend, my department hosted its 4th Annual Big 10 Tailgate celebration this past Thursday, with a potluck breakfast, a catered, barbecue lunch, a football pool, and loads of company logo-ed prizes that none of us really needed.

I volunteered to bring in a breakfast casserole. In my infinite pretentiousness, I couldn't just make any ORDINARY breakfast casserole, with white bread, scrambled egg, shredded cheddar, and crumbled sausage. No, I had to go and use freshly-baked loaves from the new Strawberry Moon Bakery in downtown Ferndale. And, instead of the usual cheddar and sausage, I used a smoked gouda, and a mixture of sauteed fresh vegetables.

Although the smokiness of the gouda didn't carry through as strongly after baking, I still got a few compliments and requests for the recipe. I used a basic recipe from my newly-acquired Gourmet cookbook for a Spinach and Parmesan Strata, and modified it just a bit:

VEGETARIAN BREAKFAST CASSEROLE

2 medium red onions, julienned
2 red bell peppers, julienned
1 pkg. cremini mushrooms, sliced
3 c. arugula
olive oil
salt & pepper to taste
8 c. day-old bread cubes (approx. 1") I used a combination of 2/3 wheat and 1/3 rye
3 c. shredded smoked gouda or smoked mozzarella
9 eggs
2 T. dijon mustard
2+3/4 c. whole milk


Sautee first three vegetables in olive oil, adding salt & pepper to taste, until tender. Remove from heat and toss in a very large bowl with arugula. Add bread cubes and smoked cheese; toss until thoroughly combined.

Combine eggs, mustard, and milk in a large measuring cup or mixing bowl with a spout.

Turn bread mixture into a lightly greased, 3-quart baking dish. Carefully pour egg mixture over, making sure to saturate the top layer of ingredients. If desired, sprinkle with additional shredded cheese.

Bake in a preheated 350 degree oven, 45-55 minutes, until golden and puffed. Let stand 5 minutes before serving.

Photo credit csun.edu