Overnight Mushroom Egg Casserole

Ingredients:

• 5 Tblsp. butter divided
• 1/3 cup all-purpose flour
• 1- 1/2 cups milk
• 1 (4.5 oz) jar sliced mushrooms drained
• 10 eggs
• 2/3 cup half & half cream
• 1/4 tsp. salt
• 1/8 tsp pepper
• 10 bacon strips cooked and crumbled [I used ground breakfast sausage]

1. In a saucepan, melt 3 tblsp. butter. Stir in flour until smooth, gradually add milk. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in the mushrooms; set aside.

[2.] Fully cook sausage and set aside. I used 2 large gourmet breakfast sausages.

3. In a bowl, whisk the eggs, cream, salt and pepper. In a skillet, heat the remaining butter until hot. Add the egg mixture; cook and stir over medium heat until eggs are fully set. Transfer to a greased 11 x 7 x 2-inch baking dish; top with mushroom mixture. Sprinkle bacon or [sausage]. Cover and refrigerate overnight.

4. Remove from the refrigerator 30 minutes before baking. Bake uncovered, at 325 degrees F for 32-36 minutes or until heated through.

Tip: This recipe seems to be a little under seasoned. I’d add a little zing with some extra salt and pepper and throw in some scallions in the egg mixture if you want.

ht: all recipes.com

 Breakfast Bread Pudding

Ingredients:

• 12 slices white bread
• 1 (8 oz.) block cream cheese cubed
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup
• 1/4 tsp. salt

1. Remove and discard crusts from bread [I didn’t have white bread so I used Challah Egg bread]. Cut bread into cubes.
2. Toss lightly with cream cheese cubes and place in a greased 13 x 9 x 2 inch baking pan.
3. In large mixing bowl beat eggs.
4. Add milk, syrup and salt, mix well.
5. Pour over bread mixture.
6. Cover and refrigerate 8 hours or overnight.
7. Remove from refrigerator 30 minutes before baking.
8. Bake uncovered at 375 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean.
9. Let stand 5 minutes before cutting.

Again this recipe also seemed like it could have used more salt, I would use 1/2 tsp. instead of 1/4 tsp. When you serve it make sure to have a pitcher of maple syrup for people to add on the pudding if they’d like. My bread pudding shown above was half the recipe and so it’s in the smaller baking dish.