This specific breakfast is one of those “trip down memory lane” breakfast options. As a kid from the age of 8 and on, I lived life like an only child. My sister and I were of course close, but at the time as close as a 9 year old can be with her 19 year old sister. There was a lump of my childhood where we were just in too different of age brackets to really have that “bond” like you have with a sister. This changed quite a bit around the time I turned 13, and started to develop the “older mind-set” of a pre-teenager/teenager.
Teenage years… yikes. My sister was a lifeline of words of wisdom and guidance in an ever slipply social slide, and hormonal phase of life. Here we are 15 years later and she is now smoothly guiding two teenagers of her own through that monumental phase in life. But I digress…
This specific dish isn’t about my sister, rather a different memory comes to mind whenever I make this. During those “only child” feeling years, visits from my aunt, uncle, and two cousins who lived in Eastern Pennsylvania were so exciting. My two cousins were older than me, but never treated me like they were older. Some of my best childhood memories involved playing with them at our house or even theirs. I think the thing I loved the most about those visits was that our house was full of people, waking up in the morning and finding my uncle and Dad already downstairs having coffee. Each time they would come and stay with us, we had a very specific food regimen. My mom would make her breakfast casserole, a cheese danish (really still working out the details on how to convert this to gluten free…) and of course, Laska’s Pizzas for dinner! Laska’s is a local specialty pizza shop that my aunt and uncle would stock up on for their boys, particularly on the trips when they came without them.
I love the recipes that can pull you back to very specific moments in your life, and even make you feel like a kid again. This breakfast casserole became the large crowd breakfast, making appearances at family reunions, when my sister and her husband came home from college with a crowd of friends for “Groundhog’s Day” and even my own excursion with summer school friends up to the knob. Yes, my mother sure did master the art of pleasing a crowd.
The recipe I am about to share with you is a small version, only using half of a gluten free loaf of break and filling a 6 cup casserole dish. Feel free to double and triple as needed. When my mom needed to prepare a large quantity, she would make it in a roasting pan. To begin, cube half a loaf of UDI’s brand white bread. You can use your favorite bread, my mom used to bake a gluten free egg loaf, and slice it up. I’m not 100% sure if she still does that or not, as that was back in the years when quality gluten free products were not readily available.
Once your bread has been cubed, fill your casserole dish loosely. Don’t pack it too tightly or you’ll have one very dry Breakfast Casserole.
Next prepare your eggs. Whisk your eggs, milk, mustard, salt and pepper until smooth. Evenly pour mixture over top of cubed bread.
Once your bread is nice and gooey, cover the entire casserole with shredded cheddar cheese. Top with bacon bits (or crumbled REAL bacon if you want to get fancy) and place it in the oven.
Let the casserole bake for approximately 45 minutes, and let stand at least 10 minutes before serving.
This savory dish was so good with the sweet addition of my Mom’s cream cheese danish, and once I come up with a solution for the crescent roll, I’ll be sure to share it as well.
Share this dish with great company, fruit, and some fresh coffee, and you’re sure to create memories that you and your guests will never forget.