Description:

Savory breakfast/brunch casserole

Source:

Terri F

Serves/Makes:10 or more

Ingredients

• 12 slices of bread, torn into small pieces (sourdough whole wheat works well)
• 1-1/4 lbs (.6 kg). shredded, colby, Swiss, Jack or Mexican blend cheese
• 2 cups (475 ml) lowfat or non-fat milk
• 6 large eggs
• salt, pepper, onion or garlic salt to taste
• 8 oz (224 grm). diced green chiles
• 1/2 cup (125 ml) diced ham or bacon pieces or more (optional)

Preparation

• Prepare a 9 x 13 inch baking dish with vegetable spray or cooking oil.
• Mix together bread and cheese and put into baking dish.
• Mix together milk, eggs, seasonings, chiles and diced meat.
• Pour over bread mixture in baking dish.
• Cover and refrigerate overnight.
• Preheat over to 350 degrees (175 C.).
• Melt butter and pour over pudding prior to baking.
• Bake for 45 minutes uncovered.
• Cut in approximately 3 x 3 inch squares to serve.

Comments

Recipe divides in half well in 6 x 9 or 8 x 8 inch baking dish. Reheats well.

Adapted from the Olk Town Bed and Breakfast Inn in Eureka, CA.