Recipes - Breakfast

Breakfast Casserole

Bruce Weinstein and

Mark Scarbrough

1 tablespoon unsalted butter, plus additional for the pan
1 medium onion, finely chopped
One (12-ounce) pkg. Yves Veggie Ground Round Original Flavor
One (4.5-ounce) can chopped green chilies
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
One (3/4-pound) Challah, bottom crust removed, cut into 1-inch cubes, about 6 cups
12 ounces Monterey Jack cheese, shredded (about 3 cups)
12 large eggs
1 1/4 cups milk

**To lower the cholesterol and fat content, you may use egg whites or egg substitute instead of the whole eggs.

**Low fat cheese may also be used.

1. Generously butter a 9 x13-inch baking; set aside.
2. Melt the butter in a large skillet set over medium heat. Add the onion and cook 2 minutes, until softened. Add the Yves Veggie Ground Round and cook, stirring frequently, 5 minutes.

3. Stir in the chilies, cumin, oregano, paprika, mustard, salt, garlic powder, and pepper. Transfer the contents of the pan to a large bowl; set aside until cooled, about 15 minutes.
4 . Add the Challah and half the cheese. Toss until well combined. Pour the mixture into the prepared pan and spread evenly.
5. Whisk the eggs and milk in a large bowl until well blended. Pour over the bread mixture in the pan and press down with the back of a wooden spoon or spatula to compact it and make sure the egg mixture soaks in. Sprinkle the top evenly with the remaining cheese. Cover with plastic wrap and refrigerate overnight.
6. Preheat the oven to 350°F.
7 . Uncover the casserole and bake 45 minutes or until the cheese is melted and lightly browned.