This breakfast casserole consisting of bread, eggs, milk, bacon, and cheese is nicknamed Joe-joe Jumble at our house. For awhile, each of my kids developed a signature food that they made exceptionally well. For instance, Nate’s Molasses Cookies are the very best molasses cookies in the world. Michael’s Pot Pie is singularly excellent. Our smallest boy, Jon looked for a long time to find something he could name after himself. One snowy Saturday morning, he found his dish: Joe-joe Jumble.
Joe-joe Jumble Breakfast Casserole
Start with day-old bread. In this case, I cut up a half a loaf of stale sourdough into large-ish chunks.
- 1 dozen eggs
- 1 c. milk
- 1 t. salt
- 1 t. garlic powder
- 1 c. finely chopped green onions
Cook up 1 pound of bacon and crumble into small pieces.
Grate up 8 oz. of cheddar. I use feta for my non-dairy kid.
In a large greased baking dish (I used my pyrex 11×16 inch dish) layer the pieces of bread and crumbled bacon. Pour the egg/milk mixture over the entire dish. Top with grated cheese.
Bake at 350° until the cheese is melted and the eggs are no longer runny.
The whole house starts to smell incredibly good when this casserole is baking.
For my non-dairy kid, I used feta cheese in place of cheddar (for some reason the feta doesn’t bother him) and I left out the milk from the egg mixture.
This is a really substantial breakfast–perfect for the snow shovelers on a blizzard-y day!
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