Hearty vegetarian Amish breakfast casserole layered with eggs, cheese, bread, and vegetables. Perfect for brunch or family mornings.

Scale

8 large eggs

2 cups milk

1/2 teaspoon salt

1/4 teaspoon black pepper

4 cups cubed bread

2 cups shredded cheddar cheese

1/2 cup diced bell peppers

1/2 cup diced onion

1/2 cup chopped spinach or kale

1 teaspoon dried parsley or fresh for garnish

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1. Preheat oven to 350°F and grease 9×13-inch dish

2. Whisk eggs, milk, salt, and pepper

3. Layer bread cubes in dish

4. Sprinkle shredded cheddar over bread

5. Add bell peppers, onion, and spinach evenly

6. Pour egg mixture over all layers, pressing down gently

7. Cover with foil and refrigerate at least 1 hour or overnight

8. Bake covered 30 minutes, remove foil, bake 20–25 minutes until golden and set

9. Let cool slightly, garnish with parsley, and serve warm

Use day-old bread for better texture

Substitute cheese with your favorite type

Add extra vegetables for more flavor

Prepare overnight for convenience