One 16-18 oz loaf of potato bread
1/2 lb of thinly sliced turkey ham
2 cups of shredded cheddar cheese
6 eggs
1/4 cup onions, finely chopped
1/4 cup green peppers
1/2 tsp mustard
1/2 tsp freshly ground pepper
1/2 tsp Worcestershire sauce
3 cups milk
2 tbs butter
Dash of Tabasco sauce
* This recipe needs to be assembled the evening before you plan to serve it.
- Cut the crust off the bread. Pulse them in a blender or food processor until coarsely chopped. Set aside 1-1/2 cups of the crumbs until morning. The remainder can be used for something else.
- Line a 13 x 9 greased baking pan with a layer of bread (you can cut to fit)
- On top of that layer, evenly spread out the turkey ham.
- Sprinkle with cheese.
- In a separate bowl, beat the eggs with a whisk until well combined.
- Whisk in the milk
- To the eggs/milk add the onion, green pepper, dry mustard, black pepper and Worcestershire sauce. Whisk until well combined.
- Pour the egg/milk mixture over the bread, meat and cheese. Cover and refrigerate over night.
The next morning.....
- Preheat oven to 350◦
- Melt the butter. Stir into the reserved bread crumbs.
- Sprinkle the bread crumbs evenly over the refrigerated casserole.
- Bake for 1 to 1-1/4 hour or until set and a nice golden brown.
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