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Breakfast Casserole

December 25, 2011

Merry Christmas! Here’s our traditional Christmas breakfast recipe. This recipe makes a 9 x 9 pan, so if you want to make a 9 x 13, you’ll need to adjust the measurements, probably add an extra 1/2 of everything.

slice of breakfast casserole

8 slices day-old cheese bread (cheese and jalapeno bread is good too)

6 oz. (1 ½ cups) cheddar cheese, sliced or shredded

4 eggs

2 1/2 cups milk

cooked bacon (or ham), chopped

1 tbsp finely chopped onion (or some onion powder)

¼ tsp salt

½ tsp mustard

dash pepper

paprika

Trim crusts from 4 slices of the bread. Cut trimmed slices in half diagonally to make 8 triangles: set aside. Arrange trimmings and remaining 4 slices to cover bottom of a greased 9×9 inch baking pan.

Place cheese over bread in baking pan. Add bacon or ham. Arrange bread triangles in 2 rows over cheese (points should slightly overlap the preceding triangles).

Beat eggs and blend in milk, onion, salt, mustard, and pepper. Pour over bread and cheese. Sprinkle with paprika. Cover and let stand 1 hour at room temperature or several hours/overnight in the refrigerator.

Bake, uncovered, at 325 degrees F until a knife inserted off-center comes out clean, about 1 hour. Let stand 5 minutes before serving.

breakfast casserole

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