Sunday, October 19, 2008

French Ham, Cheese, and Egg Fondue Casserole

I love, love, love, when I have time to make a warm, delicious breakfast! Most mornings we are so crazy that we just do the standard cereal, yogurt, and fruit. However, I have been trying to add some protein to breakfast due to all of the studies showing that it helps increase brain activity and helps curb hunger until lunch time. This is a breakfast/brunch casserole that I have made many times, and it is a hit everytime! Perfect for a lazy Saturday or Sunday morning. (Or if you are really motivated, make it for a weekday!!! Enjoy!
2 T. butter softened
3 T. all purpose flour
1 T. mustard powder
24 oz. ham cut into 1 inch cubes (all I had on hand was thin sliced deli ham, and it worked out fine cut into bite size pieces)
8 oz. chedder cheeze cubed
3 c. cubed day old french bread
4 eggs, beaten
3 c. milk
1 dash hot pepper sauce (don't omit this - it's not spicy, just adds LOTS of flavor!)
3 T. butter, Melted
1\2 c. grated parmesan cheese

Generously greased a 9x13 glass baking dish with softened butter. Stir together four and mustard powder. place ham and cheese cubes in a large mixing bowl, sprinkle with flour mixture and toss to coat evenly. Add bread cubes and toss to mix. In a separate bow, whish together eggs, milk, and hot pepper sauce.
Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 T of the melted butter, and sprinkle with 1/3 of the parm cheese. Repeat twice more to form three layers. Pour egg mixture over top, cover with plastic wrap, and put in fridge for at least 8 hours or overnight.
The next morning, remove from fridge, remove plastic wrap and let sit for 30 minutes. (i only let it sit for as long as it takes to preheat the oven). preheat oven to 350 degrees and bake uncovered until the eggs have set and the top is golden brown, about 1 hour.
Serve with fresh fruit and juice and enjoy!

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