Featured in: "Songbird Season"
This is a favorite for so many reasons: It's quick to prep, you can make it the night before, it's full of flavor, what's not to love? Even better, you can swap in other meats, vegetables, and cheeses. The bit of mustard gives this egg dish a little kick, too. If your casserole pan isn't square, just trim the bread pieces to fit. And if you get a sudden craving for it, don't worry: Set it in the fridge for a few minutes to let the egg mixture soak in, then pop it in the oven.
½ c. margarine, melted
12 slices white bread, crusts removed
2 c. shredded mozzarella cheese
2 c. cubed ham
2 c. chopped veggies (green pepper, red pepper, mushrooms, broccoli, etc.)
2 c. milk
1 tsp. dry mustard (or 1 Tbsp. prepared mustard)
Salt and pepper
Spray 9x13 baking pan (or similar size) with cooking spray. Pour melted margarine in the bottom and tip pan to distribute evenly. In large bowl, beat the eggs and add the milk, mustard and salt and pepper to taste. Place 6 of the bread slices in the bottom of the baking pan, trimming to fit as needed. Sprinkle with half of the cheese, ham and vegetables. Pour roughly half of the egg mixture on top. Repeat with the rest of the ingredients. Cover with foil and refrigerate overnight. Preheat oven to 350 degrees, then bake casserole for 1 hour. Remove foil for the last 10 minutes.