If there is one word that is rarely associated with the food I cook it would be vegan. As a lover of all things meat, cheese, and dairy, I struggle not to use butter in everything. That said, I’m trying … Continue reading
Vegetable cream cheese and geology have a lot in common. That might sound strange, but hear me out. Clastic sedimentary rocks are made up of pieces (clasts) of rock that are cemented together by finer sediment called the matrix. Sound … Continue reading
I rely on food that can be made ahead and reheated when I need it. Two days a week I’m in class from 8:40am until 8pm and so there really isn’t time to cook. Plus, I hate buying lunch because … Continue reading
After Thanksgiving there were a lot of random ingredients left over. Not enough for a Thanksgiving part II, but definitely enough to make our fridge feel squeezed. I’ve been looking for recipes that use what I have, rather than having … Continue reading
Oatmeal gets a bum rap. When people hear “oatmeal,” they think of gummy sludge glued to the bottom of a pot, doled out by a sullen cook, but it doesn’t have to be that way. When done right, oatmeal is downright delicious. … Continue reading
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
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
- Grease a 13″x9″x2″ casserole dish. Spread bread pieces in pan and drizzle with butter. Sprinkle on ham, swiss, and monterey jack cheeses.
- Beat eggs, milk, wine, scallions, mustard, and pepper until foamy. Pour over casserole and refrigerate overnight.
- Remove from refigerator 30 minutes before baking. Preheat oven to 325F, cover and bake for 1 hour.
- Remove from oven, spread with sour cream and sprinkle on parmesan cheese. Bake uncovered for an additional 10 minutes or until lightly browned.
Cinnamon rolls are one of those foods that sometimes you just NEED! As a kid, Pillsbury Cinnamon Rolls were a snow day special treat that we only got once or twice a year. I was honestly surprised my mom even … Continue reading