Baked Egg Casserole

This recipe was given to me by my friend Laura. It's great dish to make ahead as it is refrigerated overnight and then baked in the morning.

Serves 6

Ingredients:

6-8 slices firm white bread (like Pepperidge Farm)
butter
8 oz (2C) shredded sharp cheddar
8 eggs, well beaten
2 cups of half and half cream 

1 tablespoon of chopped chives - or green onions

Additions: 

(any of these ingredients - or whatever you like)

1 cup of fresh asparagus. Steamed (5 minutes) - cooled and cut into 1/2 inch slices.

1 roasted red pepper - chopped. You can make your own or purchase about 1/4 cup at a deli.

1 cup of chopped ham or 1 lb of sausage, or 1/2 cup cooked pancetta chopped, or 1/2 cup cooked bacon, chopped

1/4 cup of chopped fried onions

1 cup cooked chopped mushrooms

Directions:

Cut the crusts off the bread slices and lightly butter the bottom of a casserole dish (8 1/2 x 11). 

Place the bread slices, cutting to fit, in the bottom of the dish. If you are using the sausage, cook it until it's crumbly, drain, and spoon it evenly over the bread. If using ham/bacon/pancetta, spread over bread. Evenly distributed the vegetables. Sprinkle cheese evenly. 

Mix together the eggs and half and half. Pour carefully over bread/meat/cheese layers. Cover and refrigerate overnight. 

In the morning, take the casserole out of the fridge and preheat the oven to 350F. Sprinke the chives/onion on top. Bake for 30-35 minutes or till set in the middle and lightly browned.

This is great served with baked tomatoes and fried mushrooms. If you decide to make the egg dish vegetarian, serve with ham or sausages on the side, or smoked salmon.