Louisiana breakfast casserole recipe
Louisiana Breakfast Casserole recipe
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- 6 or 7 pieces of bread with crust
- 6 eggs
- 2 cups milk
- Dry mustard, Tony Chacheries, and Paprika to taste
- 2 cans crabmeat
- green onions, chopped
- Grated cheese
Spray 13″ x 9″ baking dish with PAM. Cube bread and fill bottom of dish. Drain crabmeat and sprinkle on top of bread cubes. Top with green onions and grated cheese. Combine milk, eggs, and spices. Pour over top, cover, and refrigerate overnight. Remove from refrigerator 30 minutes prior to baking. Bake at 350 for 40 – 45 minutes. Let stand 5 – 10 minutes and cut into serving pieces. Delicious with homemade biscuits and fruit!
Reference: Louisiana breakfast casserole recipe
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