Breakfast Casserole

serves 12 normal people or 8-10 really hungry people

For my family, for just the four of us (the fifth nameless person won't eat eggs), I always halve the recipe and bake it in an 8x8 glass dish.  If you do this, it will serve 6 people. 

The beauty of this dish is that you can make it the day before and refrigerate it.

2 dozen eggs
½ cup milk
½ cup butter (1 stick)
2 pounds shaved ham, shredded
1 8-ounce can chopped mushrooms (I usually just leave this out)
½ cup dry sherry
2 cans of Cream of Mushroom Soup
½ pound sharp grated cheddar cheese

Prepare a 13x9 casserole dish by spraying with some nonstick cooking spray (or you can brush with some melted butter).  Preheat oven to 250° F if you are going to bake it right away.

Beat eggs and add the milk.  Whisk.

Melt the butter in a very large skillet and add the egg mixture.  Lightly season the eggs with salt and pepper if you want (remember that the ham and soup will add some saltiness to the dish). Softly scramble the eggs and place them in the prepared casserole dish.  Note: if you are not going to bake this dish the same day, let the eggs cool in the casserole for a little while before adding the remaining ingredients.

Place the ham in a layer on top of the eggs and then the mushrooms (if using).

Blend the sherry with the soup and spread over all.

Spread the cheese on top in an even layer.  Cover with foil (I like to use the nonstick Reynolds foil so the cheese doesn't stick to it. If you don't have it, spray a little nonstick cooking spray on a regular sheet of foil).

At this point, if you are not cooking this dish right away, place it in the fridge.

Place in the oven and bake for about 50 minutes, removing the foil the last 10 minutes or so.

If you have made this dish the day before, remove the casserole from the oven and let it come to room temperature for 20 - 30 minutes and bake as usual.  If you pop it right from fridge to oven, add another 10 minutes of cooking time.

The Italian Dish