For Christmas morning, I wanted to make a different type of breakfast casserole than the egg/sausage one I usually make. We have to have some kind of protein to counteract the cinnamon rolls, frozen fruit cups, and hot cocoa.
I set out on a search to find a recipe that suited me, but since I’m picky, I couldn’t find the perfect casserole. So, I created one based on several recipes. I knew I wanted ham, peppers and onions. And it needed to be something I could make the day before and pop in the oven on Christmas morning to bake.
The result was exactly what I hoped for. The green and red pepper made it look Christmasy, but it would be good for any brunch. It would also make a good breakfast-for-dinner meal. I didn’t get a photo of the ingredients, but here’s what you’ll need:
- 1/2 – 2/3 loaf of French or Italian bread
- about 1/8 cup finely diced onion
- 1/2 red pepper, chopped
- 1/2 green pepper, chopped
- 1-2 cups diced ham
- 1 cup shredded cheddar
- 10 eggs
- 2 cups milk
- 1 tsp. dry mustard
- salt and pepper, to taste
Butter a 9×13 casserole dish. Tear the bread into pieces and place in the dish. Scatter the peppers, onions, ham and cheese over the top of the bread. Beat the eggs with a whisk. Stir in the milk, dry mustard, salt and pepper. Pour over the other ingredients. Cover and refrigerate overnight. Bake at 325 degrees for 1 hour.