Mrs. Dewey whips up this delicious breakfast treat for the WWJ newsroom whenever I work Christmas morning. Very easy to make, just prepare it the night before and toss it in the oven the next morning.
Feel free to experiment with different spices and ingredients. Throw in a bottle of sparkling juice and you will have a very special breakfast table for the holidays! Serves 6-8.
Spray rectangular pan (deep and large, say 7 x 13")
Cube 3 pieces of bread, covers bottom of pan
OPTIONAL: Cooked meat. I use breakfast sausage, but bacon or chunks of ham also work well. Quantity will be to your preference.
IN A LARGE MIXING BOWL:
10 eggs
1 can Cream of Celery or Cream of Mushroom Soup
1/2 Tablespoon dijon mustard
1/2 cup milk.
Whip it up good and pour over bread/meat.
Grate 6 oz cheddar cheese, place on top.
Cover with tin foil.
IMPORTANT: Refrigerate overnight. Gives the egg mixture time to soak into the bread cubes. The next morning, bake at 350 degrees for 1 hour. Serve hot.
Enjoy!
- Ron Dewey
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