Caledonian Brunch Casserole Make Ahead Recipes

CALEDONIAN BRUNCH CASSEROLE (MAKE-AHEAD)

Steps:

• In a 9" x 13" buttered glass baking dish, put 8 pieces of bread, and add pieces to cover dish entirely.
• Cover bread with slices of back bacon or ham- it's best if your meat is about the size of the bread slice, for ease of cutting after it's cooked.
• Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich.
• In a bowl, beat eggs, salt and pepper.
• To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco, and then pour over the sandwiches.
• Cover and let stand in fridge overnight.
• In the morning, melt ¼ lb.
• butter, and pour over the top.
• Cover with crushed Special K or corn flakes and bake, UNCOVERED for 1 hour at 350 degrees.
• Let sit for at least 10 minutes before serving.
• It's very nice served with fresh, chopped fruit.

NEXT-DAY BRUNCH CASSEROLE BAKE

Steps:

• Butter bread with about 3 tablespoons soft butter (can use more).
• In a 10-12-inch skillet, melt 1/2 cup butter and brown mushrooms and onions, add salt and pepper to taste; set aside.
• In the same skillet, cook the sausage, cut into small bite-size pieces.
• Grease an 11 x 17" casserole dish.
• Layer one half of the bread slices in the bottom, then top with the mushroom mixture, sausage, then half of the cheese.
• Cover the sausage mixture with the remaining bread slices.
• Pour the egg/cream mixture over the bread slices.
• Top with remaining grated cheddar cheese (or you may sprinkle on the last 3 minutes of baking time if desired).
• Cover and chill in the refrigerator, overnight.
• The following morning/day, set oven to 350 degrees F.
• Bake for 1 hour or until bubbly.
• Serve immediately.