Breakfast casserole.
I make mine using a 9X5 baking dish. A good size for 2 people. Adjust quantities for a larger dish.
Grease the dish. I use bacon grease. A spray works OK.
Tear up 3-4 dinner rolls to loosely fill the dish. You can use bread, whatever you have works.
Drizzle good amount of real maple syrup over the bread. I cook by feel. You don't want the bread standing in syrup, but you want enough to soak in to the bread mixture but every piece doesn't need to be saturated. Think about how much syrup would you put of 3 slices of French toast. Sprinkle on about 1 TBS cinnamon.
Add a little parsley and some diced ham. Again, put on what looks right. I like the saltiness of the ham with the sweet of the syrup, but have used Rasins and or dried cranberries before if ham isn't your thing.
Over that, mix together 3 eggs with maybe 2/3 cup half and half. Once mixed, just pour over the bread. You won't cover the bread with the mixture, but it will end up soaking in to all the bread by morning.
Yes, make this the night before. Just cover and put in the fridge. Nobody wants to start cooking 1st thing.
When ready the next morning, bake at 340 for about 30-40 minutes. Test it by sticking a knife or toothpick in to the center. If is come out wet, keep baking. (I usually start testing at about 25 minutes)
When you remove if from the oven, rest on a rack 10-15 min. to allow it to cool down and set.
Dig in!
Last edited by Ballpeen; 11/24/23 02:33 AM.