Breakfast casserole

Ingredients:

• 1 Tbl. olive oil
• 1 onion, minced
• 10 fresh mushrooms, minced
• 8 ½ cups day-old whole-grain bread cubes (I use homemade bread.)
• 2 cups grated cheddar cheese
• 9 eggs
• 2 ½ cups milk
• ¼ cup minced fresh parsley leaves (4 tsp dried parsley)
• 1 tsp. salt
• ½ tsp. cayenne pepper 
• Handful of spinach, chopped

Directions:

1. Heat a skillet over medium-low heat. Add olive oil.
2. When the oil is hot, add onion, minced mushrooms.
3. Cook for 7 minutes, stirring occasionally.
4. Preheat oven to 325 degrees. Oil a 10×13-inch casserole dish.
5. Place bread cubes in the dish.
6. Sprinkle spinach over bread.
7. Sprinkle cheese over the spinach.
8. Spoon the mushroom mixture over the cheese.
9. Beat eggs, milk, parsley, salt, and cayenne pepper together in a large bowl.
10. Pour the egg mixture over the bread, cheese, and mushrooms.
11. Bake for 30 to 40 minutes, or until firm.

Dehydrate:

Spread on parchment-covered dehydrator trays and dehydrate for 5 ½ hours at 145 degrees.

Yield: Serves 4. (weight 1 dehydrated serving = 5.5 ounces per serving)

Rehydrate:

Cover with water just above level of food in pot, boil, stir, and serve.

Freezer bag cooking:

1. Place freezer bag in cozy.
2. Boil water.
3. Pour 1 cup water in bag.
4. Zip bag.
5. Set 15 – 20 minutes.
6. Open bag carefully.

Calories: 695