Easy and convenient breakfast casserole

It’s hard to beat the ease and convenience of a breakfast casserole. Assemble the night before and then slide it into the oven while your morning coffee brews. By the time you’ve finished your first cup — ding! Breakfast is ready.

(Depending how long it takes you to slurp down that first cup of joe.)

Breakfast casseroles and other assemble-ahead dishes are especially nice on holiday mornings.

24-HOUR “OMELET”

3 tablespoons butter, softened

10 slices hearty white sandwich bread

12 ounces cheddar cheese, shredded

8 eggs

3 cups whole milk

1 small onion, grated 1 teaspoon salt

1/2 teaspoon ground black pepper

2 to 3 teaspoons minced canned chipotle in adobo

Grease a 13-by-9-inch baking dish. Spread the softened butter over one side of each slice of bread and then cut each slice into 1-inch pieces. Scatter half of the bread evenly in the prepared baking dish and sprinkle with half of the cheddar. Repeat with the remaining bread and cheese.

In a bowl, whisk the eggs, milk, onion, salt, pepper and chipotle until well combined. Pour the egg mixture evenly over the bread and cheese layers. Press lightly on the bread to submerge. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours.

Heat oven to 350 degrees. Unwrap casserole and bake 1 hour or until puffy and golden. Serve immediately. Makes 6 to 8 servings. Recipe adapted from “The Complete Make-Ahead Cookbook: From Appetizers to Desserts 500 Recipes You Can Make in Advance” from America’s Test Kitchen (2017)

Rule

This breakfast (or dinner) pie makes its own “crust” thanks to the baking mix (or flour and baking powder) sinking to the bottom and forming a crustlike layer as the mixture bakes. This one gets extra flavor from a layer of parmesan cheese sprinkled on the bottom.

HAM AND CHEESE IMPOSSIBLE PIE

3 tablespoons butter, softened, divided use

3 tablespoons finely grated parmesan cheese

6 to 8 ounces shredded Gruyère cheese (about 2 cups)

4 ounces chopped ham (scant 1 cup)

4 green onions, finely chopped

1/2 cup all-purpose flour (see note)

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1 cup half-and-half OR evaporated milk

4 eggs, lightly beaten

1 to 2 teaspoons wholegrain or Dijon mustard

In a small saucepan or microwave, melt 2 tablespoon of the butter. Set aside.

Coat a 9-inch pie plate with the remaining tablespoon of the butter, then sprinkle the bottom and sides evenly with the parmesan.

In a bowl, combine the ham, Gruyère and green onions and mix well. Sprinkle the ham-cheese-onion mixture evenly in the pie plate.

In the now-empty bowl, combine the flour, baking powder, salt and pepper. Whisk in the half-and-half, eggs, melted butter and mustard, whisking until smooth. Slowly pour batter over ham and cheese mixture, letting it seep into the crevices. If using a standard (not deep dish) pie plate, it will be quite full.

Can be baked immediately or cover and refrigerate for up to 24 hours.

Heat oven to 350 degrees. (Let the unbaked pie sit at room temperature while the oven heats.)

Bake 30 to 40 minutes or until filling is set. Let cool on a wire rack for 15 minutes before cutting into wedges and serving.

Makes 8 servings. Note: Can use 1/2 cup Bisquick in place of the flour, baking powder and salt.