There are hundreds of make- ahead egg based breakfast casserole recipes! Our church has a famous sausage and egg casserole recipe that gets passed around every year at Easter when we all have breakfast together in between an early Easter service in the prayer garden and a later one at regular worship time. I love that recipe because it reminds me of Easter and our church family. I am fond of another recipe that uses hash browns along with eggs, peppers, and onions. There are Southwestern style breakfast casseroles served with plenty of salsa that are delicious. But this casserole is my hands down favorite for making breakfast special. I like to make it when we have overnight guests and pop it into the oven to bake while we have coffee in the kitchen. I found the original recipe in a cookbook called Breakfast in Bed collated by Carol Frieberg which is a collection of wonderful breakfast recipes from various B&B’s and inns in the Pacific Northwest. This one is a favorite at Pensione Nichols in Seattle, Washington – located in a residence that is over 100 years old in the historic Pikes Place Market in downtown Seattle. I modified the recipe’s seasoning, and have used a variety of toppings. It is delicious served with fresh fruit.
Mary Ann’s Favorite Morning Casserole
Prepare the day before:
16 slices white bread (thin slice) with crusts trimmed
16 slices Canadian bacon
16 slices sharp cheddar cheese
6 large eggs
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dry mustard
1/2 cup chopped onion
1/2 cup chopped green pepper
1 Tablespoon Worcestershire sauce
3 cups whole milk
1/4 teaspoon Tabasco sauce
For topping – add the next morning before baking
1/2 cup butter
1 cup crushed cornflakes or other unsweetened cereal of your choice
In a large Pyrex baking dish (9X13 inch), place 8 of the bread slices. On top of this, layer all slices of Canadian bacon. Then ladd all slices of cheese. Place remaining 8 slices of bread on top. In a mixing bowl, whisk eggs, then add milk, all seasonings, onion and green pepper. Pour evenly over the layers of bread, cheese, and Canadian Bacon, pressing slightly with back of spoon. Cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees. Melt butter and drizzle evenly over top of casserole. Crush cornflakes and sprinkle on top. Bake uncovered for 1 hour. Remove from oven, let stand for about 10 minutes, and serve.
Cook’s notes: I like to stand my stick of butter in a small ceramic cream pitcher or pyrex liquid measuring cup and microwave for 1 minute or until melted. Then it is easy to drizzle the melted butter evenly on top of the casserole. For the crushed cornflakes, place cereal in a Ziploc bag and crush with the heel of your hand on top of counter. Easy!