Friday, April 1, 2011

Breakfast in a Casserole

I love casseroles.

The End.

Well it's not really the end it's only the beginning of a delicious journey that this casserole will take you on. I know that's cheesy, but so is this casserole. And seriously good.
This casserole can be made ahead of time, and it's actually better that way. Also it's, of course, delicious and super easy.

Overnight Breakfast Casserole

6 eggs
1 cup milk/cream
2 cups sharp cheddar cheese
6 thick slices of bread (Texas Toast is my bread of choice)
1 tsp salt and pepper
pinch of cayenne pepper
3 tbsp butter (or more of course)

Make this the night before. Butter the casserole dish. Cover the bottom of the dish with bread that has the crust already cut off. Feel free to use your favorite sandwich bread as well, but just double it for thickness. Cover with cheese. Sprinkle with butter that has already been diced on top. Whisk eggs with milk and seasonings. Pour on top. Cover and let sit overnight.
Preheat oven to 350 degrees and bake for 30 minutes the next morning. Sit back in your pj's and relax.

This dish is also incredible with crumbled sausage, bacon, and green onion, but the above recipe is definitely as Pennyless as you can get, which is just my style.

Butter your casserole dish. Don't be scared it's only butter. Paula Dean would be proud.

Cut off the crust.

Cover the bottom with bread.

Grab your cheese.

Shred it like you mean it!

Cover it with cheese.

Add the butter.

Fresh from the farm.

Whisk the eggs with salt and pepper.

Add a dash of cayenne.

Whisk some more for good measure.

Pour on the egg.

Cover it.

Good night, sleep tight, don't let the bed bugs bite.

Good morning! This was baked at 350 degrees, uncovered for 30 glorious minutes. I recommend staying in your pj's during this time.


I love casseroles.

The End.


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