Rebecca’s omelet casserole with fruit recipe
Rebecca’s Omelet Casserole with Fruit recipe
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- 10 slices of bread, cubed
- 1 cup cheese
- 10 eggs
- 3/4 cup milk
- 1-1/2 teaspoons vanilla
- 3 Tablespoons sugar
- 1/2 teaspoon cinnamon
- Powdered sugar
Spray a lasagna dish with non-stick cooking spray and preheat oven to 350 degrees. Cut bread into cubes (for a really special breakfast I make the bread in the bread machine) and toss into lasagna dish. Chop up peaches and strawberries to put over the bread cubes. Sprinkle cheese (cheddar or whatever kind you want) over top.
In a bowl, mix up eggs with milk, vanilla, sugar, and cinnamon. Pour egg mixture over top of lasagna dish, making sure that all visible bread becomes moist. Bake for 45 minutes, uncovered. Sprinkle powdered sugar on top after removing from oven. It’s like French toast with fruit on top. It’s great! Serve with maple syrup.
Reference: Rebecca’s omelet casserole with fruit recipe
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