A Country Christmas Egg Breakfast
(Make the night before!)
This became known as our Christmas breakfast because for over 25 years I fixed it the day before Christmas so that I could pop it in the oven when we awoke, and by the time the presents were opened breakfast was ready!
13" x 15" glass pan 9x13" glass pan
(serves 16-20) (serves 12-15)
16 slices of white bread (crusts removed) . . . . . . . . 12 slices bread
16 oz grated mozzarella cheese . . . . . . . . . . . . . . . 12 oz moz. cheese
16 oz grated cheddar cheese . . . . . . . . . . . . . . . . . .12 oz grated cheddar cheese
16 oz thin sliced deli ham or ground sausage . . . . . . 12 oz meat
6 eggs, beaten 4 eggs, beaten
3 cups milk 2 1/3 cups milk
1/4 tsp salt 1/8 tsp salt
topping: topping:
3 cups cornflakes 2 1/4 cups cornflakes
1/3 cup butter, melted 1/4 cup butter, melted
1. Brown the sausage or cut the ham into small squares depending on which meat you choose.
2. Beat the eggs, then pour in the milk and mix well. Add the salt.
3. Spray the pan with non-stick cooking spray.
4. Layer half of the bread in the bottom of the pan.
5. Put half of the meat and half of the cheese on the bread.
6. Pour half of the milk-egg mixture over those layers.
7. Repeat layers; bread, meat, cheese and milk-egg mixture.
8. Cover and refrigerate over night.
9. Before baking, melt the butter and mix it with the cornflakes. Place on top of casserole.
10. Bake uncovered at 350 degrees. 50 minutes for 13x15 and 35 minutes for 9x13". The casserole should be set up firm, not jiggly, and brown on top.
11. Let stand for ten minutes to set before serving. Be careful, the cheese makes it very hot.
(This dish also microwaves nicely for reheating.)
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