Plated + Served: Family Breakfast Casserole
Are you ready for Father’s Day?
I’m not talking about the gift giving (because I’m sure you’ve got THAT taken care of, ahem…). I’m talking about what you and the kids are going to make for breakfast to help Dear Old Dad start his day.
This Family Breakfast Casserole is perfect for Father’s Day because you make it the night before and just pop it in the oven in the morning. You can also pull it together in the morning because it doesn’t take that long to whip up (besides, you’re letting Dad sleep in, right?).
This is just one of the recipes Mama has written for the folks at Right@Home, a bilingual website that’s loaded with recipes, cleaning and organizing tips, decorating and great craft ideas. And we can ALL use a little extra help in those areas, can’t we?
I made this in a 9” X 13” pan because all five kids will be home, but you can cut the ingredients in half and prepare it in an 8” by 8” pan or even a 9” cake pan. Remember, it puffs up like a beautiful golden soufflé, so make sure your pan is deep enough.
With any luck, Dad will get a little puffed up himself when he sees what you and the kids have done to get his special day off on the right foot…(now, get going on those gifts!)
Make sure you sign up for Right@Home with the registration link so you can get more deliciously easy recipes! Click here to sign up!
Family Breakfast Casserole
prep: 20 mintues (allow to set 10 minutes to 24 hours)
cook: 45 minutes to 1 hour
serves: 6 to 8
you’ll need…
5 tablespoons butter, melted and divided
12 slices white sliced sandwich bread
½ cup diced onion (about 1 medium onion, peeled, in ¼” dice)
2 cups grated Chihuahua cheese (or any cheese you prefer)
10 large eggs
3 cups whole milk
2 cloves fresh garlic, pressed or finely chopped
1 teaspoon salt
1 teaspoon pepper
½ teaspoon cayenne pepper (optional)
let’s get to it…
Brush the bottom and sides of a 9” x 13” baking dish with 2 tablespoons of the melted butter.
Brush the remaining butter on 1 side of each slice of bread. Cut the buttered bread into 1” pieces. Sprinkle half the bread and half the onion into the dish and top with half of the Chihuahua cheese. Sprinkle on the rest of the buttered bread and onion and top with the remaining cheese. Set aside.
Beat the eggs, milk, garlic, salt, pepper and cayenne pepper until blended. Pour the egg mixture evenly over the casserole.
Place a piece of Saran™ Premium Wrap directly on top of casserole, pressing down so the Saran™ Premium Wrap touches the custard. Wrap the dish tightly with another piece of Saran™ Premium Wrap and refrigerate for anywhere from 10 minutes up to 24 hours.
Place an oven rack in the middle position and heat the oven to 350°F. Unwrap all of the Saran™ Premium Wrap from the casserole and remove the Saran™ Premium Wrap on top of the custard.
Bake for 45 minutes to 1 hour or until puffed up and golden brown. Serve immediately.
Cooking know how…
• Casserole DOES NOT need to soak overnight (but it still CAN be prepared up to 24 hours in advance). Press Saran™ Premium Wrap directly onto casserole and press gently so bread can soak up the egg mixture. Let casserole stand at least 10 minutes. Bake as directed.
For a lighter alternative, make the following ingredient changes:
1 tablespoon of butter, melted and divided
12 slices soft WHEAT sliced sandwich bread
3 cups non-fat milk instead of 3 cups whole milk
Spread only 1 tablespoon of butter into baking dish… don’t butter the bread before cutting into 1 inch pieces
Nutrition Facts—Lighter Alternative
Serving Size: 1 piece
Servings 8
% Daily Value (DV) Amount Per Serving: Calories (350), Calories from Fat (160) Total Fat (17 g, 26 % DV) Saturated Fat (9 g, 45% DV), Trans Fat (0 g) Cholesterol (270 mg, 90% DV), Sodium (800 mg, 33% DV), Total Carbohydrate (25 g, 8% DV), Dietary Fiber (3 g, 12%DV), Sugars (9 g), Protein (23g), Vitamin A (15% DV), Vitamin C (2% DV), Calcium (40% DV), Iron (15% DV)
