We've been wanting to try a breakfast casserole for quite some time and over the 4th of July holiday weekend, we finally did. We used this Mix & Match Breakfast Casserole recipe as a guideline.
The nice thing about breakfast casserole is that you can put it together the night before, then bake it the next morning and have a fantastic dish for brunch plus, in our case, dinner, too. We used Cellone's Italian Bread and put tomatoes, broccoli, sausage, and cheddar cheese in ours, plus fresh basil and parsley. Since our bread was fresh, we toasted it in the oven for a bit (like when we made panzanella).
We also halved the recipe and used a glass 8x8 pan. It didn't seem like there was enough egg custard mixture, so we ended up using a couple more eggs. It still didn't look like enough, but we let it be. Next time, I would sprinkle the herbs in with the bread and veggies/cheese/meat instead of mixing them into the custard because even though I chopped them, they didn't ooze along with the custard mixture throughout the casserole but instead got stuck and clumped on top, which wasn't especially tasty.
This was tasty, but the tomatoes did make it a bit wet even though I seeded them and patted them dry. I'd make it again, maybe with bacon, asparagus, and mushrooms next time.