I'll try to post picture of some of the yumminess that I make, along with the recipe...Well, I'll put the original recipe and any modifications that I made, since it seems as though I can can't follow a recipe.
So, here's my first picture: the egg casserole I'm
serving to the ESOL tutors in about half an hour...this is obviously before it is cooked:
So, here's my first picture: the egg casserole I'm
serving to the ESOL tutors in about half an hour...this is obviously before it is cooked:
And here's the cheesy, green onion-y, red pepper-y yumminess before we ate it all!
6-8 slices bread, cubed (I use 8)
1 pound breakfast meat (I used ham, but have used sausage or bacon...already cooked!!!)
2 c shredded cheese ( I like sharp cheddar)
2-3 green onions, sliced
1/4-1/2 c red or green pepper, diced
2 c milk
6-8 eggs (I use 8-9, esp if I am serving a big group)
1 tsp ground mustard (NEVER USE...'cause I don't like mustard)
Grease a 9x13 pan (even if you are using a non-stick pan). Place the cubed bread on the bottom of the pan. Layer the meat and cheese. Top with onions and peppers (my modification...Mom would NEVER make it this way...she doesn't like peppers or onions). Mix eggs and milk and mustard (if you must, but trust me...you do NOT need it), pour over bread, meat, cheese. Cover and refrigerate overnight. Preheat oven to 350*F and bake for 45-50 minutes, til eggs are set. Serves 6-8.
Heads up...if you use a dark, non-stick pan you drop the temperature 25*F, which means it might need to cook a bit longer. That's ok...because it smells soooo awesome, no on minds waiting on its deliciousness! It's good re-heated, too!
Memories: Mom always made this (or made Julie or I make this) when we had company...I loved having company! And, whichever one wasn't making the egg casserole, usually was making pull-apart bread to have with it. So yummy!
6-8 slices bread, cubed (I use 8)
1 pound breakfast meat (I used ham, but have used sausage or bacon...already cooked!!!)
2 c shredded cheese ( I like sharp cheddar)
2-3 green onions, sliced
1/4-1/2 c red or green pepper, diced
2 c milk
6-8 eggs (I use 8-9, esp if I am serving a big group)
1 tsp ground mustard (NEVER USE...'cause I don't like mustard)
Grease a 9x13 pan (even if you are using a non-stick pan). Place the cubed bread on the bottom of the pan. Layer the meat and cheese. Top with onions and peppers (my modification...Mom would NEVER make it this way...she doesn't like peppers or onions). Mix eggs and milk and mustard (if you must, but trust me...you do NOT need it), pour over bread, meat, cheese. Cover and refrigerate overnight. Preheat oven to 350*F and bake for 45-50 minutes, til eggs are set. Serves 6-8.
Heads up...if you use a dark, non-stick pan you drop the temperature 25*F, which means it might need to cook a bit longer. That's ok...because it smells soooo awesome, no on minds waiting on its deliciousness! It's good re-heated, too!
Memories: Mom always made this (or made Julie or I make this) when we had company...I loved having company! And, whichever one wasn't making the egg casserole, usually was making pull-apart bread to have with it. So yummy!