Egg Bread Casserole

.Egg Bread Casserole                                serves 8


  • 7 Cups bread, ripped into 1 inch pieces
  • 4 eggs
  • 1 Cup milk
  • 1 tsp.parsley
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  •  3 Tbsp melted butter                                                                                                                                              .                                                                                                  Additives
  •  3 Cups cooked white rice
  •  1 15 oz can kidney beans, mostly drained
  •  1 15 oz can pinto beans, mostly drained
  •  1 lb cooked ground beef
  •  9 strips (1 Cup) cooked crumbled bacon
  •  1 medium onion,diced
  • 2 Cups frozen spinach

Rip up bread into 1 inch pieces.  7 Cups worth.  Use all the bread scraps in the house, end pieces and such.  Pour the bread pieces into a large bowl.  In a separate bowl, mix the eggs, milk, parsley, salt, garlic powder and onion powder ’till well mixed.  Add this to the bread scraps and stir together.

Preheat the oven to 375 degrees.  Grease a 9 x 11 inch pan with butter.  Layer the rice and then the beans.  Sprinkle salt over the rice and beans.  Now, layer (in this order) the ground beef, bacon, onion, spinach and cheddar cheese.  Top with the egg bread mush in an even layer.  Bake for 35 minutes.  Serve with sour cream.

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