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+--- Thread: Great Sun Brunch Casserole (/thread-176.html)
- winoweenie - 12-03-2000
I`ve taken the bulk of this receipe from my Penzeys Spice catalog. This is a great Sunday Brunch dish and feeds 4 easily.
EGG AND BACON CASSOROLE
6 EGGS
ONE POUND BACON
1 tbls mustard powder
1 tbls Rosemary ( My Addition )
2 cups milk
6 slices fresh white sandwich bread
1 cup shredded cheddar
( Foodie that`s cheese hehe)
2 oz. cognac ( my addition)
Fry bacon crisp.put aside. Cut bread into 3/4 inch squares. put aside. Grease a 9x13 oven-proof dish.
Combine eggs, milk, cognac, mustard, and rosemary in a large bowl. Can use salt at this point. Mix well. Put in bacon, cheese and bread. Toss until the eggs and bread are combined and the bacon is evenly distributed.Cover and refrigerate overnite. The bread should completely assimilate the eggs and meld with the bacon. Pre-Heat oven to 350* and bake for one hour.
This is a perfect dish for Sunday brunch for 4 people. Had today with a bottle of Montaudon Brut Champagne.WHASSA!! MMMMMMMM- Peachy-Keen. winoweenie
- mrdutton - 12-03-2000
You mean you don't cut the crust off the slices of bread? Oh, dear......... [img]http://www.wines.com/ubb2/biggrin.gif[/img]
Great recipe. Copied and added to my collection. I like your idea of using rosemary and adding the cognac.
I think I'd use a mix of cheese. A good Vermont or Wisconsin white cheddar (did you know that all cheddar is white - the yellow stuff has food coloring in it.) along with some hard Swiss or Italian would be nice.
Thanks for the recipe.
- winoweenie - 12-04-2000
Found out it`s delicious cold too with a nice aged pinot. WW
- mrdutton - 12-04-2000
Oh sure, I'll bet it would be. Kinda like a quiche with the pie crust built into it instead of surrounding it!!
After post-cooking refrigeration, I would imagine that the pork fat and rosemary permeates the dish to no end........ Probably what makes it taste good with the Pinot!
[This message has been edited by mrdutton (edited 12-04-2000).]
- winecollector - 12-04-2000
Hey winoweenie- You haven't been drinking those SW's with Innkeeper again have you? It's bad enough with him posting his recipes on here when I haven't eaten yet, now you?
- winoweenie - 12-04-2000
WC ole` bean, I`ve never on any post given the impression that I consider Bubblies In the SW catagory. You`ll notice that my jug of cherce with the cold casserole was PINOT. W.H.Smith don`t make no SW Pinot Noirs. Them dudes be RED! winoweenie
- Thomas - 12-04-2000
WW, sounds good, but I do not get the joke: cheddar is cheese. Did I post somewhere that it isn't? Unless of course you refer to that stuff put out by Kraft--now that is not cheese. ...
Some great cheddar is produced right here in ole NY State--and it ain't orange.
- mrdutton - 12-04-2000
Oh sorry, foodie. I did forget to mention NY as a source for good cheddar! However, my favorites come from Vermont, Wisconsin and from Washington State University (Cougar Gold).