Wednesday, April 6, 2016

Make ahead breakfast? Why not!

Last week I was sitting in the car waiting for #2 to finish his drama class, when I came upon a list of some make ahead breakfast recipes. As it was a long weekend coming up with a stack of entertaining, I thought that some of them could be a winner in the kitchen.

Right again!

The first that I tried was a Ham & Cheese bake from here. Wowzers, it was yum. It came out of the oven so golden and bubbling. Melted cheese is one of the best things on earth.

The original recipe was to serve 8, and I didn't want that much left over, so I tweaked it a bit. Here is my version:

Ingredients:
1 3/4 cups milk
6 eggs
1 tablespn Dijon mustard
1 teaspn chopped thyme
1 baguette
1 cup grated cheddar cheese
100g packet of ham (I used a double smoked and it was TOPS!)

Method:
Spray a medium sized casserole dish with oil. 

In bowl, whisk milk, eggs, mustard, thyme, and a pinch of salt and pepper. Arrange half of bread, overlapping, in baking dish. Pour half of milk mixture over bread; sprinkle with half of Cheddar. Top with ham, then repeat layering of bread, milk and Cheddar. 

Cover the dish; chill 1 hour or up to overnight (*I think overnight is a must to give the bread time to absorb all that eggy yumminess). 

Preheat oven to 170 degrees C. Bake 50 to 55 minutes or until golden and custard is set. Let stand 5 minutes before serving. Garnish with chives.

You are welcome!
S x


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