Categories: Breakfast, Casserole, Seafood
Ingredients
- 1 lb crawfish tail, peeled
- 8 slices bread, cubed and buttered
- 2 cups fresh mushrooms, thickly sliced
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/4 cup green bell pepper, chopped
- 2/3 cup green onion, chopped
- 2 tablespoons butter
- 1/2 lb cheddar cheese, grated
- 7 eggs, well beaten
- 1/2 teaspoon dry mustard
- milk
Directions
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Saute vegetables in butter until just soft.
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Add the crawfish tails and simmer for 7 minutes.
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Drain this mixture, reserving the liquid.
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Season with salt and pepper to taste.
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In a 9X13 inch baking dish which has been lightly greased, place 1/2 of the cubed bread.
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Cover the bread cubes with the crawfish mixture and sprinkle 1/2 of the cheese on top.
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Cover this with the remaining bread cubes.
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In a one quart measuring cup, place the liquid drained from the crawfish-veggie mixture and the beaten eggs. Add milk until it reaches the 4 cup mark.
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Mix in the dry mustard and whisk well.
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Pour this liquid mixture over the bread mixture and sprinkle remaining cheese on top.
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Cover and REFRIGERATE OVERNIGHT or at least 8 hours.
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Preheat oven to 350 degrees.
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Bake, uncovered, for 45-50 minutes.
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You can tell this is done when a knife inserted into the middle comes out clean.
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If the top begins to brown too quickly, place a sheet of foil over the top for the last 15 minutes of cooking.
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Let sit for 15 minutes before serving.