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Brunch casserole

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01 / Original postBrunch casseroleSheryl Rosen · 9 May 2005 02 / This pagePosts 1–15Page 1 of 1 · chronological order 03 / Latest replyPost #15jmcquown · 11 May 2005

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General fitness, health and nutrition
Published
9 May 2005
Last activity
11 May 2005
Original author
Sheryl Rosen
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  1. Original post
    Sheryl Rosen
    Archived post
    #1

    Made this today for a friend's birthday brunch.

    Also served a fresh fruit salad (strawberries, mango, watermelon, and orange
    segments, garnished with fresh mint), juice and plenty of coffee.

    Easy Brunch Casserole

    6 eggs, beaten
    2 cups milk
    6 slices of white bread
    salt and pepper to taste
    half a pound of bacon
    1 teaspoon dijon mustard
    1 tablespoon "Parisian Bonnes Herbes"
    (or whatever herbs you like in eggs)
    1 cup shredded sharp cheddar cheese

    Spray a 12" x 8" x 2" casserole dish with non-stick spray.

    Cook the bacon until crispy. Drain.

    In a medium bowl, beat the eggs together with the salt and pepper. Add milk
    and mix well. Stir in the mustard, herbs and cheese. Crumble the bacon and
    mix into the egg mixture.

    Cut the bread into cubes (remove crusts if you like). Fold the bread cubes
    into the egg mixture and mix well.

    Pour into the prepared baking dish. Cover and let sit in the refrigerator
    overnight.

    Next morning, preheat oven to 350.
    Bake for 35-40 minutes, until puffy and eggs are set.

    Serves 8.

    This was really delicious! I would definitely make this again.

    Report
  2. Melba's Jammin'
    Archived post
    #2

    In article <[email hidden]>, Sheryl Rosen

    Quoted message said:

    Made this today for a friend's birthday brunch.

    Also served a fresh fruit salad (strawberries, mango, watermelon, and
    orange segments, garnished with fresh mint), juice and plenty of
    coffee.

    Easy Brunch Casserole


    (snip)

    Quoted message said:


    This was really delicious! I would definitely make this again.

    It sounds good. I had an asparagus frittata yesterday after an art
    exhibit. It was pretty boring.

    Did you really dump the rhubarb custard cake?
    --
    -Barb, <http://www.jamlady.eboard.com> 5/8/05.
    "Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

    Report
  3. Ginny Sher
    Archived post
    #3
    Sheryl Rosen said:

    Made this today for a friend's birthday brunch.

    Also served a fresh fruit salad (strawberries, mango, watermelon, and orange
    segments, garnished with fresh mint), juice and plenty of coffee.

    Easy Brunch Casserole

    6 eggs, beaten
    2 cups milk
    6 slices of white bread
    salt and pepper to taste
    half a pound of bacon
    1 teaspoon dijon mustard
    1 tablespoon "Parisian Bonnes Herbes"
    (or whatever herbs you like in eggs)
    1 cup shredded sharp cheddar cheese

    This was really delicious! I would definitely make this again.


    Would this be OK served at room temp.?

    Ginny

    Report
  4. Email address hidden
    Archived post
    #4
    Ginny Sher said:
    Sheryl Rosen said:

    Made this today for a friend's birthday brunch.

    Also served a fresh fruit salad (strawberries, mango, watermelon,


    and orange

    Quoted message said:
    Quoted message said:

    segments, garnished with fresh mint), juice and plenty of coffee.

    Easy Brunch Casserole

    6 eggs, beaten
    2 cups milk
    6 slices of white bread
    salt and pepper to taste
    half a pound of bacon
    1 teaspoon dijon mustard
    1 tablespoon "Parisian Bonnes Herbes"
    (or whatever herbs you like in eggs)
    1 cup shredded sharp cheddar cheese

    This was really delicious! I would definitely make this again.


    Would this be OK served at room temp.?

    Ginny

    Yeah, we picked at it at room temp and it was fine, but I personally
    thought it tasted better warmed up. No reason you couldn't serve this
    on a buffet though, without a chafing dish. :-)

    Report
  5. Email address hidden
    Archived post
    #5
    Ginny Sher said:
    Sheryl Rosen said:

    Made this today for a friend's birthday brunch.

    Also served a fresh fruit salad (strawberries, mango, watermelon,


    and orange

    Quoted message said:
    Quoted message said:

    segments, garnished with fresh mint), juice and plenty of coffee.

    Easy Brunch Casserole

    6 eggs, beaten
    2 cups milk
    6 slices of white bread
    salt and pepper to taste
    half a pound of bacon
    1 teaspoon dijon mustard
    1 tablespoon "Parisian Bonnes Herbes"
    (or whatever herbs you like in eggs)
    1 cup shredded sharp cheddar cheese

    This was really delicious! I would definitely make this again.


    Would this be OK served at room temp.?

    Ginny

    Yeah, we picked at it at room temp and it was fine, but I personally
    thought it tasted better warmed up. No reason you couldn't serve this
    on a buffet though, without a chafing dish. :-)

    Report
  6. HiTech RedNeck
    Archived post
    #6

    "Sheryl Rosen" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    half a pound of bacon

    Quoted message said:

    Cook the bacon until crispy. Drain.

    Quoted message said:

    Crumble the bacon and
    mix into the egg mixture.

    Why go to the bother of juggling bacon strips in a big frying pan or
    griddle, only to crumble the result anyhow. If the end result is supposed
    to be crumbled bacon, I cut the strips into small segments with kitchen
    shears and stir the pieces around in a saucepan over medium heat till fried.
    Then I fish the pieces out of the fat with a slotted spoon and drain on a
    paper towel folded in a bowl. Nice uniformly crispy result.

    Report
  7. jmcquown
    Archived post
    #7
    HiTech RedNeck said:

    "Sheryl Rosen" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    half a pound of bacon

    Quoted message said:

    Cook the bacon until crispy. Drain.

    Quoted message said:

    Crumble the bacon and
    mix into the egg mixture.

    Why go to the bother of juggling bacon strips in a big frying pan or
    griddle, only to crumble the result anyhow. If the end result is
    supposed to be crumbled bacon, I cut the strips into small segments
    with kitchen shears and stir the pieces around in a saucepan over
    medium heat till fried. Then I fish the pieces out of the fat with a
    slotted spoon and drain on a paper towel folded in a bowl. Nice
    uniformly crispy result.

    And the difference is what? So you cut it up prior to browning it... BFD.

    Jill

    Report
  8. Damsel
    Archived post
    #8
    jmcquown said:
    HiTech RedNeck said:

    "Sheryl Rosen" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    half a pound of bacon

    Quoted message said:

    Cook the bacon until crispy. Drain.

    Quoted message said:

    Crumble the bacon and
    mix into the egg mixture.

    Why go to the bother of juggling bacon strips in a big frying pan or
    griddle, only to crumble the result anyhow. If the end result is
    supposed to be crumbled bacon, I cut the strips into small segments
    with kitchen shears and stir the pieces around in a saucepan over
    medium heat till fried. Then I fish the pieces out of the fat with a
    slotted spoon and drain on a paper towel folded in a bowl. Nice
    uniformly crispy result.

    And the difference is what? So you cut it up prior to browning it... BFD.

    I think they were just trying to help Sheryl streamline her prep work.
    Sound reasonable?

    Carol

    Report
  9. Cindy Hamilton
    Archived post
    #9
    L said:
    jmcquown said:
    HiTech RedNeck said:

    "Sheryl Rosen" <[email hidden]> wrote in message
    news:[email hidden]...
    > half a pound of bacon

    > Cook the bacon until crispy. Drain.

    > Crumble the bacon and
    > mix into the egg mixture.

    Why go to the bother of juggling bacon strips in a big frying pan


    or

    Quoted message said:
    Quoted message said:
    Quoted message said:

    griddle, only to crumble the result anyhow. If the end result is
    supposed to be crumbled bacon, I cut the strips into small


    segments

    Quoted message said:
    Quoted message said:
    Quoted message said:

    with kitchen shears and stir the pieces around in a saucepan over
    medium heat till fried. Then I fish the pieces out of the fat


    with a

    Quoted message said:
    Quoted message said:
    Quoted message said:

    slotted spoon and drain on a paper towel folded in a bowl. Nice
    uniformly crispy result.

    And the difference is what? So you cut it up prior to browning


    it... BFD.

    Quoted message said:


    You get two more utensils to wash in your HiTech dishwasher. AND


    you get

    Quoted message said:

    to use those cool kitchen shears. The best part, you get to keep


    your hands

    Quoted message said:

    on the bacon a lot longer 'cause snippin' raw bacon takes more time


    than

    Quoted message said:

    hand crumblin' cooked bacon.
    --
    To email, replace Cujo with Juno

    I'd lay the bacon on a cutting board and cut it with a knife. If I
    were
    going to be neat with the bread, I'd cut it on the same board with the
    same knife. Shoot--it's all going to be baked anyway. I'm as likely
    to tear up the bread, though.

    Cindy Hamilton

    Report
  10. Sheldon
    Archived post
    #10
    jmcquown said:
    HiTech RedNeck said:

    "Sheryl Rosen" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    half a pound of bacon

    Quoted message said:

    Cook the bacon until crispy. Drain.

    Quoted message said:

    Crumble the bacon and
    mix into the egg mixture.

    Why go to the bother of juggling bacon strips in a big frying pan


    or

    Quoted message said:
    Quoted message said:

    griddle, only to crumble the result anyhow. If the end result is
    supposed to be crumbled bacon, I cut the strips into small segments
    with kitchen shears and stir the pieces around in a saucepan over
    medium heat till fried. Then I fish the pieces out of the fat with


    a

    Quoted message said:
    Quoted message said:

    slotted spoon and drain on a paper towel folded in a bowl. Nice
    uniformly crispy result.

    And the difference is what? So you cut it up prior to browning it...


    BFD.

    Quoted message said:


    Jill

    I guess you didn't read the part about jiggling jugs. <G>

    For cut bacon I precut too, otherwise as I pull the full strips from
    the pan it's very likely I'll eat more than what's called for in the
    recipe. hehe

    Sheldon

    Report
  11. jmcquown
    Archived post
    #11
    Dog3 said:

    "Sheldon" <[email hidden]> wrote in
    news:[email hidden]:

    Quoted message said:


    jmcquown said:

    HiTech RedNeck wrote:
    > "Sheryl Rosen" <[email hidden]> wrote in message
    > news:[email hidden]...
    >> half a pound of bacon
    >
    >> Cook the bacon until crispy. Drain.
    >
    >> Crumble the bacon and
    >> mix into the egg mixture.
    >
    > Why go to the bother of juggling bacon strips in a big frying pan


    or

    Quoted message said:

    > griddle, only to crumble the result anyhow. If the end result is
    > supposed to be crumbled bacon, I cut the strips into small segments
    > with kitchen shears and stir the pieces around in a saucepan over
    > medium heat till fried. Then I fish the pieces out of the fat with


    a

    Quoted message said:

    > slotted spoon and drain on a paper towel folded in a bowl. Nice
    > uniformly crispy result.

    And the difference is what? So you cut it up prior to browning
    it... BFD.

    Jill

    I guess you didn't read the part about jiggling jugs. <G>

    For cut bacon I precut too, otherwise as I pull the full strips from
    the pan it's very likely I'll eat more than what's called for in the
    recipe. hehe

    Sheldon

    Tell me about it <g>. When cooking up bacon strips they're gobbled
    down as fast as we can drain them. We're lucky to have 6 strips left
    to put on BLT sandwiches.

    Michael

    So you cook twice as much as you think you'll need, eat half of it and go
    from there 😉 I adore bacon.

    Jill

    Report
  12. Gregory Morrow
    Archived post
    #12
    Sheldon said:

    For cut bacon I precut too, otherwise as I pull the full strips from
    the pan it's very likely I'll eat more than what's called for in the
    recipe. hehe

    Kinda the same thing a stripper does when she "twirls her tassels"...

    --
    Best
    Greg

    Report
  13. Melba's Jammin'
    Archived post
    #13

    In article <[email hidden]>, "HiTech

    RedNeck said:

    "Sheryl Rosen" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    half a pound of bacon

    Quoted message said:

    Cook the bacon until crispy. Drain.

    Quoted message said:

    Crumble the bacon and mix into the egg mixture.

    Quoted message said:

    Why go to the bother of juggling bacon strips in a big frying pan or
    griddle, only to crumble the result anyhow. If the end result is
    supposed to be crumbled bacon, I cut the strips into small segments
    with kitchen shears and stir the pieces around in a saucepan over
    medium heat till fried. Then I fish the pieces out of the fat with a
    slotted spoon and drain on a paper towel folded in a bowl. Nice
    uniformly crispy result.

    Hear, hear! It's what I always do when "crumbled bacon" is spec'ed.
    --
    -Barb, <http://www.jamlady.eboard.com> 5/8/05.
    "Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

    Report
  14. Melba's Jammin'
    Archived post
    #14

    In article <[email hidden]>,

    Quoted message said:
    Sheryl Rosen said:

    Made this today for a friend's birthday brunch.

    Quoted message said:
    Quoted message said:

    Easy Brunch Casserole


    (snip recipe)

    Quoted message said:
    Quoted message said:


    Would this be OK served at room temp.?

    Ginny

    Eeew. It just doesn't sound appealing to me. I'd want it at least
    warm; preferably hot.
    --
    -Barb, <http://www.jamlady.eboard.com> 5/8/05.
    "Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

    Report
  15. jmcquown
    Archived post
    #15
    Damsel said:
    Dog3 said:

    Bacon is like popcorn to me. I can't eat just one piece.

    I can't comprehend one piece of bacon. Can you explain that concept
    to me?

    Carol, who always bakes the whole package (well, not the package ...)

    LOL! It's a difficult concept to grasp. What kills me is when we go to
    breakfast and they serve 2 strips of bacon. Um, is there a bacon shortage?
    You're charging $6 for breakfast and I get two pieces of thin bacon?

    I *did* have a wonderful bacon/cheese/spinach omelet (I seem to be stuck on
    those things) on Hwy 72 on the way back to Memphis last month that was
    LOADED with bacon. YUM.

    Jill

    Report

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