This weeks recipe is super simple, gluten free, and a little indulgent! Check out this awesome holiday breakfast option below.... Easter Brunch Casserole 1 loaf Udis gluten free bread 10 eggs 1 and 2/3 cups half & half 4 green onions, thinly sliced 2 cups cooked ham, diced 1 and 1/2 cups Fontina cheese, shredded 2 tablespoons unsalted butter, softened Salt & Pepper Grease a 13 by 9 pan with the 2 tablespoons of butter. Lay two layers of bread slices in the bottom of the pan. (This will end up being two rows of three slices stacked two high.) Sprinkle the ham, onions, and cheese evenly over the bread. In a large bowl, crack the 10 eggs and start to whisk. Once they are broken up, add your half & half, salt, and pepper, and whisk thoroughly until completely combined. Poor the egg mixture evenly over the bread. (It may look like you dont have enough liquid, but dont worry! It puffs as it cooks.) Cover with plastic wrap and refrigerate overnight. When ready to bake, preheat your oven to 350 degrees. Remove plastic wrap and cover with tin foil. Bake 40 to 45 minutes covered, or until the center of your casserole is firm and fully cooked. The timing of this can vary a lot depending on your oven. Let stand 5 minutes before cutting, and serve warm. Serves 8 to 10. Variation: Replace the ham with an equal amount of cooked turkey breakfast sausage, and the fontina with an equal amount of sharp cheddar. Recipe by Bevin Tislau
Posted on: Wed, 16 Apr 2014 21:22:17 +0000
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