Day Ten: #12DaysInRosemarysKitchen

TGIF! We hope your tree is up, the stockings are set, and you’ve somewhat started wrapping those gifts, because it’s time to kick off the official holiday weekend! The holidays may bring some stress into the kitchen, but rest assured, we have a stress-free casserole that will please and feed an entire crowd. The great part – you prep it the night before and pop into the oven the next morning, giving you more time with your family! And the name couldn’t be more fitting. We bring to you… the Christmas Breakfast Casserole.
#12DaysInRosemarysKitchen

{Click here for a printable version}

Ingredients:
7 slices white bread, crusts removed and cubed
2 cups shredded cheddar cheese
6 large Rosemary Farm eggs, lightly beaten
3 cups 2% milk
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
6 bacon strips, cooked and crumbled

Instructions:

  1. In a greased 11×7-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Sprinkle with bacon. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Yield: 6-8 servings.

Feel free to add anything you’d like to use up! We suggest onions and green peppers as well as substituting the bacon for ham or sausage. Enjoy!

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