Breakfast Casserole

I should probably make my friend Chrissy a co-author of this blog, since so many of my great recipes come from her. If you're like me, you've probably had a few too many breakfast casseroles in your life: usually dry, crumbly, filled with nasty American cheese and too much sausage. Allow me to introduce you to a completely different breakfast casserole. A more sophisticated one.

Breakfast Casserole
From: Chrissy
Serves: 8-12

You'll need:
4 slices thick bread, cubed (Chrissy uses sourdough; I used homemade white)
1 lb  ham, cut into small cubes
12 eggs
1 c sour cream
1 c milk
3 green onions, chopped (save dark green tops for garnish on top)
1 1/3 c shredded cheddar cheese, divided

Give your 9"x13" casserole dish a light coating of non-stick spray. Layer the cubes of bread evenly in the pan. Top with the cubed ham.

Beat together all 12 eggs...

... the sour cream, and the milk. Stir in the green onions and 1 cup of the cheese. Pour this mixture evenly over the top of the ham and bread. Top with the remaining cheese and the tops of the green onions. Bake at 325 degrees for 45 minutes to an hour, until the top has puffed up and a knife inserted in the middle comes out clean. Basically, until it looks like this:

Let stand 10 minutes before serving.