In the picture you will see Land of Nod Cinnamon Buns, which I posted last week. Sometime this week I will be making Breakfast Streudels, a truly decadent addition to any holiday brunch. It features creamy scrambled eggs in a crispy phyllo wrap and it is all make ahead (you can even freeze it). Stay tuned for that one and in the meantime, enjoy this...
Ingredients:6 eggs
2 cups 10% cream
1 cup 2% milk
1/2 cup minced onion
1/2 cup minced red onion
2 tsp. dried mustard powder
2 tsp. worcestershire sauce
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
dash Tabasco sauce
1 loaf sliced bread (whole-grain or white, whichever you prefer)
8 slices cheddar cheese
8-10 slices black forest ham
1/3 cup melted butter
4-6 cups cereal
Note: This serves 6-8. If you are a smaller family, you can half the recipe, using an 8 by 8 square pan.
Method:
1. Grease the bottom and sides of a 9 by 13 inch deep-dish ovenproof pan.
2. In a bowl, mix together the 6 eggs, 2 cups cream, 1 cup milk, both onions (1/2 cup red, 1/2 cup white), 2 tsp. dried mustard powder, 2 tsp. worchestershire sauce, 1/2 tsp. salt, 1/2 tsp. pepper and a dash of Tobasco sauce. Set aside.
3. Layer the bottom of the prepared pan with 4-5 slices of the bread, avoiding overlapping. Pour one third of the egg mixture over the bread. Add 4 slices of the cheddar cheese and 4-5 slices of the ham. Then add another layer of bread. Pour another 1/3 of the egg mixture over the bread. Add another 4 slices of cheddar and 4-5 slices of ham. Finish with 4 slices of bread and the remaining egg mixture poured overtop. Cover and refrigerate overnight.
4. In the morning, preheat oven to 350 F.
5. Pour 1/3 cup melted butter over the egg dish and sprinkle with your favorite breakfast cereal.
6. Bake for 60-70 minutes. Slice and serve.
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