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Feeding the kids: Make-ahead breakfast casserole
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose an make-ahead overnight breakfast casserole. I found the recipe in "The Recipe Girl Cookbook," by Lori Lange (Houghton Mifflin Harcourt; $24.99).
Make-Ahead Overnight Breakfast Casserole
(Makes 10 servings)
- 8 cups day-old French bread or focaccia cubes (half of a one-pound loaf)
- 2 tablespoons salted butter, melted
- 8 ounces kielbasa sausage, sliced and cut into bite-size pieces
- 8 ounces (2 cups) shredded sharp Cheddar cheese
- 4 ounces (1 cup) shredded Swiss cheese
- 8 large eggs
- 1 1⁄2 cups 2 percent low-fat milk
- 1⁄4 cup dry white wine*
- 2 whole scallions thinly sliced, white and light green parts
- 2 teaspoons Dijon mustard
- 1⁄8 teaspoon cayenne pepper
- 3⁄4 cup sour cream
- 1⁄2 cup freshly grated Parmesan cheese
1. Spray a 9 x 13-inch dish with nonstick spray.
2. Spread the bread cubes evenly in the prepared dish and drizzle them with butter. Sprinkle with sausage and cheeses. In a medium bowl, whisk together eggs, milk, wine, scallions, mustard and cayenne. Pour the egg mixture over the casserole, cover with plastic wrap and refrigerate overnight.
3. Remove the casserole from the refrigerator at least 30 minutes before baking. Preheat the oven to 350°F.
4. Remove the plastic wrap from the casserole. Spray a piece of foil with nonstick spray and cover the casserole, sprayed side down. Bake for one hour.
5. Remove the casserole from the oven, take off the foil, spread the sour cream on top and sprinkle with the Parmesan.
6. Bake, uncovered, for an additional 10 minutes, or until the casserole has turned golden brown and it is cooked through. Let cool for 15 minutes before slicing and serving.
*Tip: If you do not wish to use alcohol in this dish, just use an extra 1⁄4 cup of milk instead.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from "The Recipe Girl Cookbook" by Lori Lange.