"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fouts Breakfast Casserole Recipe

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This recipe for Fouts Breakfast Casserole, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Harris (Laurie Fouts Recipe)
Added: Wednesday, May 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 10 slices bread, crusts removed
lb. sharp cheddar, grated
4 eggs
2 cups milk
Salt and pepper to taste
1 tsp dry mustard
1 lb. ham, sausage, or bacon

Directions:
Directions:
Spread of cheese in bottom of a greased 11 x 7 pan. Cover cheese with slices of bread cut to fit dish so entire cheese layer is covered. Sprinkle with remaining cheese. Beat eggs in a bowl, then add milk, salt, pepper, and mustard and whisk to combine. Pour this over the cheese/bread layers. Cover and refrigerate several hours or overnight. Add 1 lb. of cooked ham, sausage, or bacon to top before baking, but you may have to drain some grease after cooking with a paper towel. Bake covered at 325 degrees for 45 minutes.

Laurie's Special Notes:
we think the casserole is too thin with 4 eggs, so we usually use 8 eggs instead and sometimes more cheese (!) and about 2 good spoonfuls of light sour cream to help the egg layer fluff up.
Bon Appetit`!
Laurie

Personal Notes:
Personal Notes:
Laurie gave me this recipe. I make it all the time and have passed it on to many people. Her Notes for changes to it is what makes this better than other breakfast casseroles I have made.

 

 

 

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