I am going to take a break from stamping today and share the breakfast casserole recipe that I made for the brunch I went to after the Army Ten-Miler last weekend. It was yummy!!
If you have lived in Jersey all your life like I have, you've probably had Taylor Ham. And if you've known people from Jersey, perhaps they have talked about Taylor Ham. If you haven't heard of it, I am sorry. Because it is yummy. And you should try some. And once you fall in love, perhaps you would like to use it in this delicious breakfast casserole!
I looked up about a dozen breakfast casserole recipes and I ended up not following any one in particular, so here is the recipe I came up with. I don't know that I would change anything if I made it again!
One thing to keep in mind - you want to prepare this the night before and have it sit in the refrigerator overnight. Then just pop it in the oven in the morning!
2 - 6 oz packages or 3/4 lb Taylor Ham, sliced into 2" x 1" strips
8 eggs, beaten
1 cup milk
1 cup shredded cheddar cheese
8-10 slices of bread (I used gluten-free Udi's Whole Grain Bread), diced
2 cooked potatoes, diced
1/4 large onion, chopped
salt & pepper to taste
Cook Taylor Ham until crispy. Drain on paper towel.
Mix beaten eggs, bread, milk, and cheese. Add salt & pepper. (The Taylor Ham is salty, so add salt sparingly!!) Fold in potatoes, onion, and Taylor Ham.
Pour mixture into a greased 9 x 13 pan. Refrigerate overnight.
In the morning, bake casserole in a 375 degree oven for about 30 minutes. If the center is warm, it is done!