A crisp fall morning on a weekend occasionally begs for a hearty breakfast doesn’t it? So make yourself a pot of French Press coffee and try this breakfast casserole:
8 slices of bacon, cooked and broken up into small pieces
10 large eggs
1/2 cup milk
1 1/2 cups leftover mashed potatoes (Get out of refrigerator a good 25 minutes before you prepare this so it comes up to room temperature)
1/2 teaspoon dill weed
1/2 teaspoon powdered (dry) English mustard
Salt and pepper to taste
4 large slices Swiss cheese
1 cup shredded Mexican blend cheese (not flavored, just the cheese)
A couple of tablespoons of butter for dotting
2 quart Pyrex glass baking dine buttered (11 x 7)
Pre-heat oven to 350°F.
In a bowl whisk together well the eggs, milk, dill, mustard powder, dash or two of Tabasco sauce and 3 or 4 dashes of Worcestershire sauce. I do not add salt, but I do add pepper ( fresh ground). Set aside.
In buttered baking dish layer bacon pieces in bottom, do NOT use pre-processed bacon bits they will make it gross.
Next dot by teaspoon the leftover mashed potatoes evenly over bacon.
Layer shredded Mexican cheese blend (like Kraft or Sargento) on top of potatoes.
Pour egg mixture evenly over everything in baking dish and evenly lay slices of Swiss cheese and dot everything with a couple tablespoons of butter.
Bake in oven 35 to 40 minutes – it will be golden brown and slightly bubbly on top.
When you remove casserole from oven it will be steaming hot. Let sit 15 minutes give or take before cutting into squares and serving.
It’s like a deconstructed quiche or rectangular frittata!