I may have posted this here already, but if not here it is again. You can serve with assorted breads, rolls, and fresh fruit, and it can be made a day in advance.

Butter for greasing the baking pans

1/2 c. melted butter
1 loaf of stale French bread cut into cubes
1 pound grated Swiss cheese
1/2 pound of cooked, chopped ham
1 bunch green onions, thinly sliced
16 large fresh eggs
3 & 1/2 cups of milk or half & half
1/2 c. dry white wine
1 good T. Dijon mustard
Cayenne & white pepper to taste
1 cup sour cream
1 cup grated parmesan cheese

Butter (2) 9X13 inch baking dishes

Divide the bread between the dishes.
Drizzle the bread with the melted butter, then sprinkle in the Swiss cheese, ham, and sliced green onions.

Whisk together the eggs, milk, mustard and wine, and season with the cayenne & white pepper.

Pour the egg mixture over the bread mixture, and be sure each piece is saturated well with the liquid.

Cover the dishes and place in the fridge overnight or up to 24 hours.

Remove the dishes from the fridge at least 30 minutes before baking, and PREHEAT the oven to 325 degrees.

Bake, covered for about one hour, then uncover and spread each dish with 1/2 half cup of sour cream. then sprinkle each with 1/2 cup of the parmesan cheese.

Return to the oven and bake for about 10-15 minutes or until golden browned.

Allow to cool a bit before serving.

This recipe can be halved, but the two dishes will serve 25.

I am always asked for this recipe. It works very well for breakfast or brunch.

APPLE PUFFED PANCAKE

6 eggs
1-1/2 cups milk
1 cup flour
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 lb. butter
2 apples, peeled, cored and thinly sliced
3 tablespoons brown sugar

Preheat oven to 425 degrees.

In blender (or large bowl) mix eggs, milk, flour, granulated sugar, vanilla, salt and cinnamon until blended. (If using a mixer, batter will remain slightly lumpy.) Melt butter in a 12 inch quiche dish or a 13 x 9 glass dish in the oven. Add the apple slices to the dish and return to the oven until the butter sizzles. Do not let brown. Remove the dish from the oven and immediately pour the batter over the apples. Sprinkle with brown sugar. Bake in the middle of the oven 20 minutes or until puffed and brown. Serve immediately.

6-8 servings.
From Marlene Sorosky’s Cookery for Entertaining

OVERNIGHT BREAKFAST CASSEROLE

2 lbs. package frozen Hash Brown potatoes, thawed
1/4-1/2 cup chopped onions
1 lb. cooked, crumbled sausage (breakfast or Italian style - I use Italian) or cooked bacon or ham
2 cups shredded Cheddar cheese
8 -10 eggs
3 cups milk
S & P to taste

Spray 9 X 13 dish with cooking spray. Mix potatoes and onions, salt and pepper together and place in pan. Then spread sausage on top, then cheese. Beat eggs and milk (S & P) together and pour over other ingredients in pan, cover and set in refrigerator overnight.

Bake, uncovered, for 1 hour at 350*.

CRÈME BRULEE FRENCH TOAST
(Courtesy of Arthur Schwartz, WOR Radio)

1 Stick Butter
1 Cup Brown Sugar
2 Tablespoons Corn Syrup

8-10 inch round country loaf, or
1 pound French bread or
1 Challah

5 eggs
1 1/2 cups half and half
1 teaspoon Vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan.

2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit.

3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.

4. Cover and chill 8 to 24 hours.

5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown.

Posted by: gadgets (My Page) on Sun, Nov 10, 02 at 11:03
Title: Bisquick Breakfast Casserole

Categories: Main dish, Casseroles, Breakfast, Bisquick
Yield: 4 servings
1 lb sausage
8 ea eggs
2 c milk
1 c bisquick
1/2 c monterey Jack cheese
1/2 c cheddar cheese

Preheat oven to 325 degrees. Lightly grease a 9x13 inch dish.
Cook sausage and drain well. Beat eggs, add milk and Bisquick and stir thoroughly. Layer sausage on bottom of dish. Sprinkle the monterey jack
cheese over the sausage. Pour on the egg mixture and sprinkle
the cheddar over the top. Bake for 50 minutes or until set. Shirley

1 pound Hot Pork Sausage or your favorite sausage
1 medium chopped sweet yellow onion
2-3 cloves of garlic minced
1 cup shredded cheese (Cheddar, Swiss, Gouda, or whatever cheese you prefer)
½ cup Parmesan cheese
2 cups Bisquick
1 beaten egg
2/3 cup Half & Half (can use milk or buttermilk)
½ cup mayonnaise (can use ¼ cup mayonnaise and ¼ cup Ranch dressing)
1 teaspoon hot sauce or to taste
1 tablespoon chopped fresh parsley

Brown sausage, chopped onion and garlic; drain if necessary; then combine the remaining ingredients with the sausage/onion/garlic mixture and put into a cake pan (13 x 9) and cook in a 400° oven for 25 to 30 minutes. Best served hot, but can also be served cool.

SAUSAGE CAKE WITH EGGS

For a variation, make the recipe above and after you put the mixture into a cake pan, make as many indentations in the mixture as you want, and then put an egg into each indentation. Also you can sprinkle the egg/mixture with shredded cheese. Then cook as specified above. This makes for an easy breakfast or brunch.

Thaw about 3 Cups of shredded hashbrowns and spread into pie plate. Drizzle some melted butter on top or spray with Pam-Butter Flavor. Bake at 350 for about 10 minutes. Meanwhile, mix about 4 large eggs, milk, salt, pepper, cheddar cheese, cooked sausage or ham, green pepper, onion or whatever you like together. Pour into hashbrown crust and bake at 350 until center is set. Serve with salsa. Yum!

Sounds weird....tastes great and best of all...super easy.

Ingredients:
2 Pkg Frozen French Toast (you won't use all of it)
1/2 lb. Boiled Ham
2 C. Grated Cheddar Cheese
1 Lg. Can Apple Pie Filling
2 C. Granola Cereal
Topping:
2 C. Sour Cream
1/2 Brown Sugar

Directions:
Layer first 5 ingredients in a 9x13 pan in the order given. Bake for 30 to 40 minutes at 350. Mix sour cream and sugar until sugar is dissolved. Serve topping on the side.

Ham and Tomato Pie
Ingredients
1 (8-oz.) package diced cooked ham
1/2 cup sliced green onions (about 4 onions)
1 (9-inch) frozen unbaked pie shell.(I made the crust 3 days ahead of time and just covered and refrigerated it!)
1 tablespoon Dijon mustard
1 cup (4 oz.) shredded mozzarella cheese, divided
2 medium plum tomatoes, thinly sliced
1 large egg
1/3 cup half-and-half
1 tablespoon chopped fresh basil
1/8 teaspoon pepper
Garnishes: fresh basil sprigs, tomato slices
Preparation
1. Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.
2. Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.
4. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.
Yield
Makes 4 to 6 servings