Mary Ann Esposito’s Meal of the Month | Breakfast Casserole
As the host of the longest running cooking show on television, Chef Mary Ann Esposito has prepared thousands of dishes in front of millions of people and shared her 30 years of experience in thirteen cookbooks. So what does she cook in her own kitchen when the camera isn't rolling? As our Chef Network Partner, Mary Ann has graciously agreed to share a different recipe each month that she photographed herself in her home. For more great recipe ideas from Mary Ann, check out her newest cookbook, Ciao Italia: My Lifelong Food Adventures in Italy (and be sure to check out the tomatoes on the cover!).
Mornings can be tough, especially getting breakfast ready when you're in a hurry to get out the door. Even weekend mornings are busy these days so I've created an overnight breakfast casserole that has all the good stuff going for it like eggs, ham and cheese. With all the prep work done the night before,all you have to do is wake up, toss it in the oven, enjoy that first cup of coffee or tea and in forty-five minutes, your hearty breakfast is ready to serve!
-- Mary Ann Esposito
Backyard Farms Overnight Breakfast Casserole
SERVES 6 to 8
8 large eggs
1-1/4 cups milk
1 cup Half/Half or light cream
3 spring onions, chopped
2 cups chopped Backyard Farms cocktail tomatoes
3/4 pound of 1/2" thick sliced ham, diced
2 cups cubed Portuguese sweet bread or other sweet bread such as brioche
1 cup grated Swiss cheese
Butter a 9 x 1-1/2 -inch casserole dish.
In a bowl, whisk eggs, milk, Half/Half, onions and salt together in a large bowl until well blended. Scatter half the diced ham evenly in the baking dish and top with 1-cup tomatoes. Scatter half the bread over the ham and tomatoes. Repeat the layers with the remaining ham, tomatoes and bread. Pour the egg mixture evenly over the casserole. Sprinkle the cheese over the top. Cover the dish with plastic wrap and refrigerate overnight.
Preheat the oven to 375 degrees F.
Remove plastic wrap and sprinkle the casserole lightly with coarse salt and cover with aluminum foil.
Bake until the eggs are nearly set, about 30 minutes; remove foil.
Continue baking until eggs are completely set, about 15 minutes longer. Cut into squares and serve warm.
Recipe developed for Backyard Farms by Mary Ann Esposito.