Company Breakfast (a.k.a. Holiday Casserole)

Great on weekend mornings and holidays. This makes a good-sized casserole, so halve it if needed. Your guests may possibly stay longer after tasting.

1 lb. mushrooms, sliced
1 large onion, diced
1/2 green pepper, diced
2 Tbsp. butter
12 slices white or egg-type bread
1/2 lb. pre-cooked deli type ham – diced
1 lb. bacon
1-1/2 lb. Swiss cheese – grated
12 large eggs
2 cups whole milk
1/2 tsp. nutmeg

Preheat your oven to 350 degrees. Lightly grease a large glass baking dish.

Pull the bread apart and lay on bottom of the dish. Fry the bacon, drain, crumble, and place on top of bread. Distribute the ham over the bacon.

Saute the veggies in the melted butter until golden and distribute over the meat. Sprinkle the grated cheese on top of the veggies.

In a large bowl, whisk/beat the eggs, milk and nutmeg; slowly and evenly pour over top of casserole, press down gently but firmly with the back of a large spoon to make sure everything is moistened. Cover and refrigerate this for at least 30 minutes to set – you can even refrigerate overnight but this is really not necessary.

Bake uncovered for 45-60 minutes or until a knife inserted into the center comes out clean.

Greek Eggs (Scrambled Eggs with Feta)

At least twice a month we enjoy a leisurely Sunday Brunch. These eggs are on the menu quite a bit.

8 extra large eggs
1/4 cup (approximately) milk
1/4 cup crumbled Feta (I use Basil & Tomato)
1-2 Tbsp. butter

Melt butter in a non-stick pan. Crack eggs into bowl and add milk; whisk to blend. Add Feta and stir to blend. Pour into pan and keep on medium-low heat; gently stir & fold with a wooden spoon until done.