Breakfast Casserole

Breakfast Casserole Photo Credit: Pippa Biddle

Breakfast Casserole Photo Credit: Pippa Biddle

The word casserole is scary to me in general but after watching my mom fill a dish with bread, eggs, cheese, ham, and more I was sold. It’s all of the good things in a ham, egg, and cheese sandwich in an even chessier format! While casseroles tend to be reminiscent of goop this one is delicious and is perfect when you are feeding a crowd because you can assemble it the night before and then finish it in the oven when the hoards arrive.

This recipe was shared with me by my Aunt Ariel who is a pretty darn awesome cook!

Breakfast Casserole (serves 10)

1/2 loaf of day old French bread, torn to pieces

3 tbsp butter, melted

1/4 pound ham chopped into ~1″ pieces

1/2 pound shredded Swiss cheese

1/4 pound shredded Monterey Jack cheese

8 eggs

1 1/2 cups milk

1/3 cup dry white wine (optional)

2 scallions, thinly sliced

3/4 tbsp dijon mustard

3/4 cups sour cream

1/3 cup Parmesan Cheese

Pepper to taste

  1. Grease a 13″x9″x2″ casserole dish. Spread bread pieces in pan and drizzle with butter. Sprinkle on ham, swiss, and monterey jack cheeses.
  2. Beat eggs, milk, wine, scallions, mustard, and pepper until foamy. Pour over casserole and refrigerate overnight.
  3. Remove from refigerator 30 minutes before baking. Preheat oven to 325F, cover and bake for 1 hour.
  4. Remove from oven, spread with sour cream and sprinkle on parmesan cheese. Bake uncovered for an additional 10 minutes or until lightly browned.
Breakfast Casserole (mini) Photo Credit: Pippa Biddle

Breakfast Casserole (mini)
Photo Credit: Pippa Biddle

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