Wednesday, February 11, 2009
Yeeaaah - although Ryan ate the leftovers and my friend Anne assured me that it was a good casserole - I thought it stunk. Especially when I went to my mom's house the next day and had a taste of her egg casserole. That was what egg bake should be - mine was a runny, icky mess that was redeemed by copious amounts of cheddar cheese and plenty of bacon.
The problem was that the recipe called to sit overnight and I think if I made this again, I would have not had it sit overnight and that I would have just made it the morning of.
Let me know if any of you have better success.
Overnight Breakfast Casserole
1 lb. bacon, cooked crisp and chopped
1/2 lb. of sausage, cooked (I used Italian turkey sausage)
Cook both of these ... I did it separately so I could use the bacon grease for sauteeing stuff.
While your meat is cooking, lightly toast chunks of white bread. Enough to line the bottom of a 9 x 13 pan. (I used French bread, my mom told me I should have just used plain ol' white bread.) Also - start choppping up:
8 oz. of mushrooms
When the bacon was done, I sauteed these both in the bacon grease. Oh man that was good.
After your bread is done toasting, put it in the 9 x 13 pan. Then grab a large mixing bowl and whisk together 8 eggs and 4 c. of milk. Add to this 1 T of dijon mustard (I used horseradish mustard because it's all I had ...)
When the veg is done, dump that over the toasted bread in the 9 x 13 pan. Top with 1 chopped tomato. Then pour the egg mixture over all. Cover and refrigerate overnight.
Next day: Preheat oven to 350 degrees. Top casserole with about 1/2 c-1 c. of cheddar cheese. Bake for 45 minutes or until eggs are set. This could take longer than 45 minutes.
Like I said - not my favorite. Much love to my friends and company for actually eating this crap!