GINNA PARSONS: Breakfast casserole has bacon, croutons

I took a call from a reader one day last week who was looking for a breakfast casserole that contained bacon and croutons instead of sausage and white bread. She said she’d gotten the recipe years ago from the owner of The Mockingbird Inn in Tupelo, but has since lost it.
I went online and found a couple of recipes I thought sounded good and I mailed them to her. One of them sounded so good, in fact, that I decided to prepare it myself for a Mother’s Day brunch for my mother-in-law.
I changed up the original recipe a bit to suit our tastes and it turned out beautifully. I served it alongside orange muffins and a big bowl of fresh fruit.
And speaking of breakfast, I’m teaming up with the Journal’s business writers here on a “food trail” series that will run this summer. We’re asking readers for the best places in Northeast Mississippi (restaurant, gas station, diner, etc.) to find barbecue, fried chicken, catfish, burgers, hushpuppies/cornbread, sweet tea, banana pudding, fried pies, cobbler, fried green tomatoes. potato salad, cole slaw, plate lunches and, of course, big breakfasts.
Call, e-mail, write or fax me your suggestions. My contact info is at the bottom of the Cook of the Week column. Don’t delay. We want to get this thing going in June.

Charleston Breakfast Casserole
112 cups seasoned croutons
2 tablespoons butter, melted
1 cup grated Cheddar cheese, divided
4 eggs, beaten
1 cup milk
12 red or green bell pepper, diced
2 green onions, chopped
2 teaspoons prepared mustard
6 slices bacon, cooked and crumbled
Salt and pepper to taste

Preheat oven to 325 degrees. Spray a 8×8-inch baking dish with vegetable spray. Place croutons in the bottom of the dish and drizzle with melted butter. Sprinkle with 1⁄2 cup grated Cheddar cheese.
Combine eggs, milk, bell pepper, onion, mustard, salt and pepper and mix well. Pour over the croutons and sprinkle with bacon and remaining 1⁄2 cup of cheese.
Bake or 40 minutes. Remove from oven and allow to stand 10 minutes before serving.
Serves 4.

Ginna Parsons is the Daily Journal’s food/home/garden editor.


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