Make Ahead Breakfast Casserole

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This recipe has been a main stay at my house for many years. When I first found this recipe I made it the night before most holidays as a way to save time cooking in the morning. Imagine waking up Christmas morning, putting on a pot of coffee and throwing your breakfast into the oven at the same time. Once gifts were opened breakfast was done.

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Here’s what you need:

  1. 16 slices white bread, crusts
  2. removed
  3. 16 slices Canadian back bacon or
  4. ham
  5. 16 slices sharp cheddar cheese
  6. 6 eggs
  7. 1/2 tsp. pepper 2 mL
  8. 1/2-1 tsp. dry mustard 2-5 mL
  9. 1/4 cup minced onion 60 mL
  10. 1/4 cup finely chopped green pepper 60mL
  11. 1-2 tsp. Worcestershire sauce 5-10 mL
  12. 3 cups milk 750 mL
  13. dash Tabasco
  14. 1/2 cup butter 125 mL
  15. Special K or crushed Corn Flakes

Here’s what you do:

Set 8 pieces of bread into a 9″ x 13″ (23 x 33 cm) buttered, glass baking dish. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving. Serve this with fresh fruit and hot cinnamon rolls.

Thanks to Best Of Bridge

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