7 Night Before Breakfast Casserole: Tastes Like Quiche!

A neighbor of mine would make this fabulous Quiche Lorraine every year for Christmas.  What was so great about it was that it was cooked and ready to re-heat for Christmas morning. 

 I really, really wanted to make this quiche for my family this Christmas.  But I didn't have the energy.  Or the time.  Instead, I settled on this breakfast casserole that is almost just as good as my friend's quiche.

In my opinion, this is a crust-less quiche.  One other person compared it to a fabulous frittata.  Anyway you call it, it is so simple, and so easy to make.

It starts the NIGHT BEFORE with a buttered 9x13 pan.    I take off the crusts of about 12 slices of white bread and cube them, dump them into the buttered pan and sprinkle cheddar cheese on top.  You can use whatever cheese you want....Swiss, Gruyere, or Emmentaler.  Cheddar is what I have on hand.

In a separate bowl, put in 10 cracked open eggs.  Pour in milk, or my case,  skim.  If you want to use half-n-half, or splurge on whole milk, go ahead!  Add in salt,  dry mustard powder (or use the yellow ready prepared mustard) onion powder, and fresh cracked pepper.  You could saute some onions, but I'm going the easy route.... 

Blend it all in in a blender, food processor, or use my favorite...an immersion blender.  So easy to use and quick to clean up!

Pour this all over the cheese topped bread.

 If you see any dry bread crumbs poking out, just push 'em down with a spoon.  You want each and every crumb soaking up this yummy custard...

Put plastic wrap on it, kiss it good night, and put it in the fridge.


(you will want to have some cooked bacon or sausage on hand for tomorrow...)

The next morning, sprinkle some cooked bacon or sausage on top and bake it in the oven for an hour.

By the time the gifts are opened, this will be ready and waiting for all your loved ones...

Merry Christmas!

Christmas Breakfast Casserole

Yield: 6 servings

Author: Frieda Franchina, adapted from JD Casserole

Prep time: 15 min
Cook time: 90 min
Total time: 1 HR 15 min

Warm, quiche-like casserole that is easy to throw together the night before. Put in oven the next day and enjoy a hearty breakfast in an hour .

Ingredients:

• 1 pkg. of bacon, or sausage, cooked and crumbled
• 4 1/2 cups day old bread, cubed (about 12 slices)
• 2 cups shredded cheddar cheese
• 10 eggs, beaten
• 4 cups milk (I use 3 cups skim)
• 1 teaspoon dry mustard powder (yellow mustard is ok, too)
• 1 teaspoon salt
• 1/4 teaspoon onion powder
• freshly ground pepper to taste

Instructions:

Pumpkin Chocolate Chip Cookies

1. Cook bacon or sausage. Drain and crumble. Put in a plastic baggie and set in fridge.
2. Butter a 9x13 inch pan.
3. Add bread cubes to the buttered pan.
4. Sprinkle cheddar cheese on top of bread cubes.
5. In a separate bowl, combine eggs, milk, mustard, salt, onion & pepper. Mix well.
6. Pour egg mixture on top of cheese. With back of spoon or spatula, push down any exposed bread cubes into the milk mixture.
7. Cover pan with plastic wrap and place in the fridge over night.
8. Preheat oven to 325°F. Sprinkle bacon or sausage on top of the casserole.
9. Bake uncovered for 1 hour. 
10. During the last 10 minutes, loosely tent with foil to prevent meat from over browning.