egg casserole

Last nights dinner was more of a 'brunch' - but please forgive the photo, my food stylist was not available! Egg dishes/quiches are some of my favorites and very versatile. Below is a great basic recipe for an egg casserole - but get creative with any combination of ingredients. I added crumbled sausage, spinache, onions, and gruyere cheese! Ham and cheddar is a great combo especially for kids. Also, I did half this recipe and it worked great. This is a great use for leftovers. Try using fresh herbs like basil or chives. Just make sure that any vegetables you use have the moisture either cooked or drained out of them. I pre cooked the spinache and onions last night, I would do the same for mushrooms.

origin - from the Edgewood Orchard collection
difficulty - simple


12 large eggs
1 quart milk *half milk and half light cream are great!
8 oz cheddar cheese, shredded
4 cups cubed, stale bread
1 tbsp minced onion *or onion powder would work
1 tsp dry mustard
1 lb bacon fried and chopped *I prefer 1- 1/2 cups cubed ham
*I always add a few splashes of hot sauce and worcestershire sauce

Spread the cubed bread, cheese and ham/bacon evenly into greased 9x13 baking dish. Whisk the remaining ingredients until combined and pour over the bread mixture. Cover with foil and refrigererate overnight *I only let it sit for 1 hour - which is plenty. Remove foil and bake in 350 degree oven for approximately 50-60 minutes. You may need more time depending on what ingredients you put in. It should be firm to the touch - set, not wobbly. Be careful not to brown the crust too much, if it is getting too brown cover with foil.