Monday, June 1, 2009
Cheesy Egg Casserole
I have several egg casserole dishes, but I like this one the best because the herbs give it a very homey but still French Country flavor. You can make it the night before and pop it in the oven when you get up in the morning. It's great when you have overnight guests.
4 (1-in.) slices of French bread, cubed
Vegetable cooking spray
3/4 lb. lean ground pork
1/4 t. dried whole sage
1/4 t. dried whole thyme
1/8 t. dried whole marjoram
1/8 t. freshly ground black pepper
4 eggs. beaten
1 1/2 c. skim milk
3/4 c. (3 oz.) shredded 40% less-fat Cheddar Cheese
1/4 t. dry mustard
1/8 t. ground red pepper
Fresh sage leaves (opt.)
Fresh thyme sprigs (opt.)
Place bread cubes in a 2 qt. baking dish that has been coated with cooking spray, and set aside.
Combine pork, sage, thyme, marjoram, and black pepper in a large nonstick skillet.
Cook over medium heat until pork is browned, stirring to crumble.
Drain and pat dry with paper towels.
Sprinkle meat mixture over bread cubes.
Combine eggs and remaining ingredients; stir well.
Pour egg mixture over meat mixture.
Cover and chill 8 hours.
Bake, uncovered, at 350 degrees for 55 to 60 minutes or until set.
If desired, garnish with fresh sage leaves and thyme sprigs.
YIELD: 6 servings
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories