Best Bites: Egg Casserole
By Donna Erickson
Make This Hearty Egg Casserole for Father's Day
Father's Day is around the corner on June 16. Crown Dad “king for a day” with a royal breakfast he will love. It's a hearty egg-and-cheese casserole that has all the goodness of fluffy omelets, but you and the kids can prep it the night before and simply pop it in the oven in the morning before Dad wakes up.
This tasty dish will fuel the family (you might invite and honor grandfathers and uncles, too, since it serves 12) for a day outdoors filled with biking, hiking, fishing, or playing a few innings of softball at a community park.
PHOTO CREDIT: Donna Erickson
Your kitchen will be awhirl when your school-age kids prepare the casserole with your supervision and assistance. Read the recipe together, then divvy up responsibilities once ingredients are gathered. "Who wants to crack and whip up the eggs? Or grate cheese? There's French bread to be sliced and lined up in even rows," you might ask, to get them excited and on task.
While supervising the sous chef team in their prep work, you can be completing the adult task of frying or baking the bacon. When assembled, cover and put in the refrigerator overnight, then bake just before serving it on Father's Day.
FATHER'S DAY HEARTY EGG-AND-CHEESE CASSEROLE
Serves 12
1/2 loaf French bread, cut in 3/4-inch slices
8 eggs, beaten
1 1/2 cups milk
3/4 cup sour cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon white or black pepper
Pinch of cayenne pepper (optional)
10 slices cooked bacon, crumbled
1 cup Swiss cheese, shredded
1 cup Monterey Jack cheese, shredded
2 medium scallions, thinly sliced
1/2 red bell pepper, cored and chopped
1/2 cup Parmesan cheese, grated
To put it together the night before, butter a 9-by-13-inch baking pan or spray with cooking spray. Cover the bottom with bread slices. Whisk together beaten eggs, milk, sour cream, mustard, salt and ground peppers. Set aside.
Sprinkle bacon, shredded cheeses, scallions and red bell pepper over the bread, making sure that the ingredients are evenly distributed. Pour the egg mixture over it all. Cover tightly with foil and refrigerator overnight.
In the morning, remove from the refrigerator and let stand for 30 minutes, covered.
Preheat oven to 325 F and bake covered for 45 minutes, or until a knife inserted near the center comes out clean. Remove foil and sprinkle Parmesan evenly on top. Return to oven for 5-10 minutes.
Serve immediately.
Cook's Note: You can also assemble and bake the dish the same day.
***
Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
(c) 2024 Donna Erickson
Distributed by King Features Synd.