This savory egg casserole is packed with fresh vegetables and cheese, making it a perfect dish for brunch or a family gathering.
Grease a 9x13 baking dish to prevent sticking.
Using a non-stick spray or butter ensures easy cleanup later.
Spread the cubed bread evenly across the bottom of the dish.
Ensure the bread covers the bottom evenly for a consistent base.
Sprinkle the shredded cheeses over the bread layer.
Mixing the cheeses beforehand ensures an even distribution.
In a mixing bowl, whisk together the eggs, milk, dry mustard, dill, white pepper, and salt until well combined.
Whisking thoroughly incorporates air, making the mixture fluffy.
Pour the egg mixture evenly over the bread and cheese layers.
Pour slowly to ensure the liquid soaks into the bread.
Distribute the diced onion, chopped peppers, sliced mushrooms, and broccoli florets over the top.
Arrange the vegetables evenly for a colorful presentation.
Cover the dish and refrigerate overnight to allow flavors to meld.
Overnight refrigeration enhances the flavor and texture.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Bake the casserole uncovered for 50 minutes or until the center is set and the top is golden.
Check doneness by inserting a knife into the center; it should come out clean.
Let the casserole cool for 5 minutes before serving.
Cooling slightly makes it easier to slice and serve.
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