Breakfast Casserole

• 1 tablespoon olive oil

• 1 onion, minced

• 10 fresh mushrooms (or canned equivalent, drained), minced

• 8 ½ cups day old bread cubes

• 2 cups grated cheddar cheese

• 9 eggs

• 2 ½ cups milk

• ¼ cup minced fresh parsley leaves

• 1 teaspoon salt

• ½ teaspoon cayenne (red) pepper

Serves 4+

Heat a skillet over medium-low heat and add 1 tablespoon olive oil.

When hot, add minced onion and fresh mushrooms. Cook 7 minutes, stirring occasionally.

Preheat over to 325 degrees F. Oil ~10x13 inch casserole dish.

Place day-old bread cubes in dish, and spring grated cheddar cheese over the cubes, then spoon the mushroom mixture over the cheese.

Beat together in a large bowl the eggs, milk, parsley, salt and cayenne pepper, and pour over the bread, cheese and mushrooms.

Bake for 20 minutes at 325 F or until firm.

Can be dehydrated.