Easy Christmas Breakfast: A Make-Ahead Egg Casserole

We were invited to our friends' house this weekend in upstate New York. About two and a half hours north of New York City, we encountered beautiful countryside, mountains, rivers and streams and though most of the leaves had changed by this time there was enough natural beauty to appease the most disappointed  'leaf-peeper' in the group.


Our host and hostess are skilled entertainers and served us delicious meals with an ease and efficiency that made us forget that we were all watching our weight in anticipation of the holidays.


Saturday breakfast was a delightful affair starting with challah bread french toast, fruit, bacon,  a multitude of fresh pastries and a one-dish egg scramble that was assembled a day ahead. It is this entree that is the subject of today's blog post.


If you celebrate Christmas and Christmas Eve like my family does..this recipe is for you! The casserole that follows easily feeds about 10 people and can be put together the night before for an easy and satisfying  pop-into-the-oven breakfast on Christmas morning. I've read and made variations of this recipe and will include them so you can decide how to proceed but in any form, 'Fancy Egg Scramble' is almost fool proof. 


Fancy Egg Scramble
Ingredients:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt (or to taste)
1/4 tablespoon pepper
2 cups milk (or 2 cups light cream)
1 and a half cups shredded American cheese (or cubed cheddar cheese)
1 cup diced Canadian bacon (or diced ham)
1/4 cup chopped onion
16 large eggs


 FOR TOPPING
(variation: Instead of topping: Add 2 cups cubed day old Italian bread to egg mix)
4 tablespoons melted butter
1 cup fresh bread crumbs
1/4 teaspoon paprika


Directions:

• In fry pan combine butter, onion, flour, salt and pepper until onions are translucent.
• Remove from heat and in large bowl, add milk, cheese and eggs whisking them together.
• Add bacon (and/or bread if you choose)
• For topping: Saute butter and breadcrumbs until moistened.
• Pour egg mixture into buttered rectangular baking dish. Top with breadcrumbs and sprinkle with paprika.
• Bake in oven at 350 degrees for about 40 minutes checking for a lightly browned top and inserting a knife to make sure the eggs are cooked.