Christmas Morning Breakfast Casserole (T’was the night before Christmas)
T’was the night before Christmas and all through the house, not a creature was stirring…actually, not true. Me, I was stirring…eggs for this recipe.
I have made Best of Bridge’s Christmas Morning “Wife” Saver in the past and am all for not having to cook on Christmas morning while everyone else lounges around drinking coffee. I also happened to have about a cup of left over filling from the Vegetable Strudel I had made and I thought it would go well with the eggs (it did). Given we were going to cook up bacon anyway, I thought why not make the casserole vegetarian. So I did. Here’s how it goes.
- 12 slices of bread that has been left out to get slightly stale (it absorbs the egg and milk bettter), cubed. I didn’t bother removing the crusts.
- 1 cup roasted veggies if you have them. If not, chop up some ham or do up some sausage and chop that up.
- 5 large eggs
- 2 cups milk
- 1 small onion, diced
- 2 tsp Worcestershire sauce
- 1 tsp dijon mustard (dried if you have it, wet if you don’t – I used wet)
- 1 cup grated cheddar cheese
- The night before, butter a medium-sized casserole dish.
- Cover the bottom with cubed bread.
- Add a layer of the roasted veggies. Or use chopped ham if you want meat.
- Cover with another layer of cubed bread.
- In a large bowl, whisk the eggs and milk together.
- Add the Worcestershire sauce, mustard, salt and pepper, and onion.
- Pour over the bread mixture and let it soak through the layers.
- Cover and put in the fridge until morning.
- Preheat oven to 350 F.
- Grate the cheese and spread over the top of the casserole.
- Bake, uncovered for 1 hour.
- Cool at least 10 minutes before serving.