"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

The Cunningham(Prouty/Kyer) Breakfast Casserole Recipe

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This recipe for The Cunningham(Prouty/Kyer) Breakfast Casserole, by , is from The Cunningham Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Cunningham
Added: Sunday, February 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 slices white bread, crusts removed
2 lbs. cooked ham
6 eggs, beaten
1 qt. milk or half and half
1 tsp. dry mustard
1 tsp. parsley
3 T. cooking sherry
salt and pepper to taste
4 T. butter
1 lb. mushrooms

Directions:
Directions:
Arrange ham (cubed), bread (cubed) and grated cheese into alternate layers in a greased casserole dish. In a bowl, beat the eggs, add milk, dry mustard and other seasonings and pour over the ham-cheese mixture. Dribble the 1/4 c. butter over all, cover and refrigerate overnight. Saute mushrooms in butter and arrange on top of the casserole. Bake covered at 350 for one hr. (often, longer) or until a knife comes out clean. See notes below.

Personal Notes:
Personal Notes:
To give credit, where credit is due, this originally came from Mary Pat Kyer at a wonderful brunch in the early 70's in Arlington, VA. I rarely use this original recipe anymore. The liquids always stay the same but I have substituted sausage or shrimp for the ham, French or whole wheat bread for the white, experimented with many different cheeses and added many different vegetables: peppers, chilies, artichokes, broccoli, asparagus . There is hardly anything that doesn't work. The great thing about this is that it can be made the day before and is ready to pop in the oven when you wake up.

 

 

 

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