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Breakfast Casserole Torte


breakfast casserole recipe

Breakfast Casserole Torte

Stephanie Gallagher

Breakfast Casserole Recipe

This breakfast casserole recipe is similar to a strata, with bread cubes, cheese, vegetables and an egg custard mixture. But it is baked in a springform pan, giving this breakfast casserole the shape of a torte. Crushed cornflakes provide the perfect topping for this tasty breakfast casserole.

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes


  • 2 Tbsp. olive oil
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1 medium onion, diced
  • 1 Tbsp. minced garlic
  • 8 oz. mushrooms, sliced
  • 1 tsp. kosher salt
  • 1 tsp. freshly-ground black pepper
  • 1 French bread baguette, cut into 1-inch cubes
  • 8 oz. cream cheese, softened
  • 1/4 cup milk
  • 3-4 dashes hot sauce
  • 6 large eggs
  • 8 oz. shredded cheddar cheese
  • 2 Tbsp. butter, melted
  • 1 cup crushed cornflakes


  1. Preheat oven to 325 degrees F. Grease a 10-inch springform pan or spray with cooking spray.

  2. Heat olive oil in a large skillet over medium heat. Add red and yellow peppers, onions and garlic to the skillet. Cook, stirring occasionally, until softened, about 3 minutes.

  3. Add mushrooms, salt and pepper. Saute until mushrooms turn golden brown. Remove from heat and set aside.

  4. Place half of the French bread cubes in the bottom of the prepared springform pan.

  5. With an electric mixer, beat cream cheese and milk together until smooth. Beat in hot sauce and eggs.

  6. Stir the remaining bread cubes into the egg mixture. Fold in the vegetables and the cheese. Pour over the bread cubes in the springform pan.

  7. Combine melted butter and crushed cornflakes. Sprinkle on the breakfast casserole, making a 2-inch border.

  8. Place breakfast casserole on a baking sheet. Bake on the center rack of the preheated oven 1 hour or until set.
Let breakfast casserole rest 10 minutes before cutting.

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