Friday, December 19, 2008

Breakfast Casserole

And now, for something completely different. A recipe with no sugar!

I love this breakfast casserole template from Pam Anderson. She is one of my favorite cookbook authors. [Insert obligatory no, not that Pamela Anderson - by the way, did you see the picture of her at the art gallery where she forgot her pants? Not good.]

Anyway, this is a template because you can mix and match whatever ingredients you like. You can leave out the meat and vegetables and have just a basic egg and cheese version. My favorites, however, are sausage and bell peppers or bacon, spinach, and onions. The key is to saute your vegetables lightly before putting them in the casserole - don't put them in raw.

This is great to make ahead, so I love to do it for Christmas morning. Besides, if you use red and green bell peppers or spinach and bacon, you have the green and red theme covered.

Breakfast Casserole

1 quart half and half
12 large eggs
1 tsp. salt
Freshly ground pepper
12-14 slices fluffy white bread (Cheap soft white bread is best)
1 pound meat or seafood and 1 pound vegetables or 2 pounds of vegetables (optional)
1/2 cup thinly sliced scallions
12 ounces extra-sharp cheddar cheese, grated (about 3 cups)

Cook meat if using and set aside. Prepare vegetables by chopping and sauteing with a little olive oil and salt and pepper.

Whisk half and half, eggs, salt and pepper to taste in a large bowl until smooth.

Spray a 13 x 9 inch baking dish with vegetable cooking spray. Line bottom of baking dish with 6 slices of bread. If necessary, cut strips and fit them into any gaps. If using meat and/or vegetables, scatter half of each over bread, then sprinkle with half the scallions and half the cheese. Pour 1 cup egg mixture over bread. Make another layer with remaining bread, filling gaps as needed. Top with remaining meat and/or veggies, scallions and cheese. Slowly pour remaining egg mixture over bread.

Let stand at least 15 minutes (cover and weigh down with a pot) or overnight.

Heat oven to 325 degrees. Bake until custard is just set, about 55-60 minutes. Turn on broiler and broil for a few minutes until top of casserole has a spotty brown appearance. Watch the casserole so it doesn't burn.

Let sit for 5-10 minutes before cutting.


Kristen said...

Whose blog is this?? No sugar AND you're cooking eggs? I think I must have stumbled upon the wrong blogdress. ;-) Sounds yummy! I'm in! :)

Stephanie Carnes said...

I know - I thought I'd mix things up a bit! I hope it sounds good; you'll be served it on Christmas morning. :-)

Kristen said...

I suspected that! :) Yay! (and I LOVE scallions!!!)

Jiyoung said...

I made this today and it was a hit! I made it with bacon, spinach and onions. The only thing was that even after it was cooked for 55 minutes, the custard in the middle was still a little runny. I think it was bc there was just so much stuff. I'll know better for next time. Spanx for the recipe! Love!!

Jiyoung said...

I made this again for the babies' faculty/staff luncheon (breakfast for lunch!) and it was such a HIT!! Someone actually said to me that it was the best egg dish she ever put in her mouth. I did add a little somethin' somethin' but maintained the integrity of the recipe. Thanks again for it, Honey! Love!

Stephanie Carnes said...

So, what was the little somethin' something'? Do tell!