arriving on: # of nights: # of guests:

Sunday, July 24, 2011

The Best Egg Breakfast Casserole

As I have mentioned before, the kitchen is not my natural habitat and when we purchased our Cape Cod bed and breakfast, my wonderful women friends came to the rescue with recipes they loved. My friend June Jones gave me a recipe for a dish that she calls ‘Brunch Eggs’ and it has become one of my favorites and a favorite of guests who stay at our inn. This is a dish that June makes for her family on Christmas morning and I always think of her when I make it. I have made a few changes and when you have made it a couple of times, you can easily alter it to make it your own.

This is a favorite type of breakfast dish for innkeepers because it can be prepared the night before and cooked in the morning. You can use almost any kind of hearty bread but I prefer to use Challah which is egg bread or brioche. I find that it gives a wonderful, rich texture to this dish.

Brunch Eggs
Serves 4-6

Farm Fresh Eggs
3 c. of plain croutons ( I use challah(egg) bread)
6 oz. shredded cheddar cheese and a bit more for top of dish
6 slightly beaten eggs
3 c. milk
¾ tsp. salt, ½ tsp dry  mustard
Dash of lemon pepper (I use Trader Joe’s)
¼ tsp. onion powder
¼ tsp. garlic powder
1 bunch scallions sliced
4 slices of cooked & crumbled bacon

Grease a 10x6x1 ¾ inch-baking dish with butter or spray with butter flavored Pam.  Toss cubed bread with cheese and scallions and place in baking dish. Crack eggs in a separate bowl and add milk, salt, dry mustard, lemon pepper, onion and garlic powder, and whisk together. Pour over bread cubes and cheese. Sprinkle top with a little more cheese and bacon. Bake at 325 degrees for 55 minutes, till set. Can easily be doubled and baked in a larger pan. Serve with herbed tomatoes and fresh fruit.

Note from Jan: I have used seasoned croutons in this dish, which gives it a different and more salty flavor. If you use French bread or egg bread instead of prepared croutons and cut it into cubes, the dish is more like a soufflé. You can add many things to this dish to make it different each time you make it so experiment and Enjoy!

Jan Preus, Innkeeper, Chef, and Artist in Residence at the 1750 Inn at Sandwich Center, Sandwich, Cape Cod, Massachusetts

No comments:

Post a Comment

Thanks for reading our blog.