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Overnight Brunch Casserole |
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| Omit the ham for a vegetarian dish. |
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| Ingredients: |
1 pound Rosemary Ham, diced
2 Tablespoons butter
1 teaspoon BTB chicken
6 eggs
2 cups 1/2 & 1/2
1 teaspoon dry mustard
4 cups baggette, cubed
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1 yellow onion, diced
1 cup grated cheddar
8 oz white mushrooms, sliced
1 green squash, diced
1 yellow squash, diced
1 red bell pepper, diced
1 orange bell pepper, diced
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| Procedures: |
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Saute veggie in butter & BTB until soft.
Add the ham.
Spread bread cubes evenly across bottom of 8 x 11 casserole.
Sprinkle veggie/ham mixture on top.
Sprinkle cheddar on top.
Whisk milk, eggs and seasonings until well mixed.
Pour over the casserole.
Cover with plastic wrap and refigerate overnight.
Bake, uncover, for 1 hour at 350.
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| Notes: |
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2024-05-26: Saute the veggies in butter and BTB chicken, covered, until tender. Then remove lid and reduce liquid. Made for Memorial Day luncheon at Bob and Mary Beth's.
2024-05-23: Added to our cookbook.
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06/07/2024
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