Breakfast Bake
In the hustle and bustle of preparing breakfasts, especially for a crowd, isn’t it nice when the main dish requires a night-before preparation. There is nothing quite as lovely as pulling a baking dish out of the refrigerator and popping it in the oven to wait about an hour for serving time.
During the holidays when you have coffees to attend or visitors to feed in the morning, these baked breakfasts take the chaos out of Whe firsW PeDl RI Whe dDy.
Cooking ahead of time can be tricky. At times, prepared food does not do well prepared early, let alone a day ahead, but these dishes actually require the time so that the egg mixtures get absorbed by the dry ingredients. When egg bakes like this recipe requires, they behave much like a cake. They solidify, rise and brown on top. When served, you cut it as you would a cake.
The varieties out there seem endless. Separated into the categories of sweet or savory, the sweet often have a likeness to French toast and the savory often include cheese, sometimes vegetables and sometimes meat. The meat usually turns out to be ham, sausage or bacon. If you do not enjoy any of those meats, leave them out of the recipe and it turns out well without. I do, however, increase the spices when leaving out the meat.
The sweet recipes often include fruit and nuts. Though I do not recommend leaving out the fruit, you can easily leave the nuts.
,I yRu’re Wrying Whis IRr Whe firsW WiPe, IRllRw a recipe that appeals to you. After making it a few times, try substituting other ingredients you enjoy while sticking to the ingredients that make it bake correctly. You’ll be amazed at what you can create with a little trial and error.
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,n D sSrDyed 13-Ey-9 EDking dish, PDke a layer of bread using half of the bread you have. Then top with half the ham and half the American cheese. Repeat using the rest of these items.
Mix onions, eggs, milk and dry mustard. Pour this over the contents of the baking dish. TRS wiWh Whe Frushed FRrn flDkes Dnd PelWed