Thursday, September 6, 2012

Breakfast Casseroles

When I was asked to bring a breakfast casserole to our Garden Club meeting, I had no idea what that was since I had never made one.   So I couldn't just make one blind; therefore, began researching the different possibilities.  In the end, after trying a couple of recipes, I developed one of my own which meet with great success when previewed with my family.  The garden club ladies gave it rave reviews as well.  Here is the recipe:

                                    Ham and Mushroom Breakfast Casserole

1/4 c. melted butter
4 c. sourdough bread cubed
3/4 lb. Black Forest ham  cubed
mushrooms sliced (about 6 large)
2 c. medium cheddar cheese grated
8 eggs
1 c low fat (2%) cottage cheese
2 c. low fat milk
1/4 t pepper

The night before, put melted butter in a 9 x 13 pan.  Then layer in this order: cubed bread, cubed ham, sliced mushrooms, and cheese.  Beat remaining ingredients together and pour over the layered ingredients.  Cover and refrigerate over night.  In the morning uncover and bake at 350 for 45 - 60 minutes or until top starts to brown and casserole begins to pull away from the sides of pan and middle is set.  Let cool for about 10 minutes before slicing.

Note:  This also tastes good at room temperature, and the boys liked it reheated in homemade biscuits. Just pop into microwave for 30 seconds.  I am thinking that the ham and mushrooms could be changed out with an infinite number of things!!

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