"Maggie's mom's make ahead breakfast casserole" aka
"Best breakfast casserole in the whole freaking world"
12 slices of bread, very lightly buttered on both sides (I use white, but I'm sure any sort would be fine. Rye will change the taste, of course. And a heavy grain will take it longer to bake)
1 pound of bacon (you may also use ham or sausage)
2 cups of milk
4 eggs
salt and pepper to taste
3/4 cup of shredded cheddar cheese
optional: dry mustard, 1 teaspoon
Cook bacon. Don't make it too crispy because you're going to cook it in the casserole. But don't leave it very raw. (I like crispy bacon to eat so I usually cook it like I would serve it but not as crispy) Blot off the grease.
Grease the bottom and sides of a 13x9 inch glass pan. Line pan with 6 pieces of the lightly buttered on both sides bread. Lay the bacon strips on the bread until it's covered. Then spread/ sprinkle the cheese over the meat and bread. Set aside.
In a separate bowl, combine the eggs, milk, and salt and pepper; (If you add the dry mustard, it goes in here) whip with a whisk until it's all mixed together. Set aside.
Lay the last 6 pieces of bread over the bacon/ cheese. Then pour the egg/ mixture over the whole thing.
Cover the pan and put in the fridge overnight.
The next day at any meal time, bake covered for 30 minutes at 350. Then, take the cover off (I used foil) and bake until the top is golden brown. The sides might be bubbly before the top is golden brown, but that's okay. I left it in for about 20-30 minutes to be golden brown.
Remove from oven and left stand for about 10 minutes before serving.
Enjoy! And tomorrow- the sour cream coffee cake!
Love,
Mags
5 comments:
Oh my goodness! That sounds good. I love anything that you can make ahead.
Thank you, thank you, thank you! I will make this for Hubby to make up for the fact that for this Sunday, he planned for us to have a romantic day of painting the bedroom I never wanted in the first place, and I planned to go bike riding.
I hope I do the recipe justice. I'll let you know. Mwah!
Hi Maggie Mae,
Long time no talk to!
Anything with bacon sounds good to me!
P
Sounds yummy!
Actually, it's very similar to an appetizer I make that is a huge hit wherever I take it! It is similar to ramaki but without the chicken livers (bleh!). White sandwich bread, bacon, Cambell's Cream of Chicken soup and toothpicks to hold it together.
Cut bacon slices in half. Partially cook bacon (same as your recipe above). Cut off crusts, cut bread slices into 3 pieces each. (Several bread slices may be stacked to speed the cutting process.) Dip bread pieces into whisked, but undiluted cream of chicken soup. Roll up bread strip with soup side in the middle. Wrap cooked bacon strip around rolled bread. Secure with toothpick. Broil for a very short time (to brown) just before serving. Watch it very closely! These go very quickly and can burn into an ugly charred lump! Remove from broiler, transfer to a pretty plate and serve. Mmmmm-mmmm!
It can be messy to make, but over all its easy. This has never failed to be a success!
If you try Mellodee's recipe, note the word "BROIL" in it!!! HAAA!
JE
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