Beaman Family, Meats
1 lb. meat (pork sausage, Italian sausage, salami, cooked bacon, turkey)
10 eggs
day-old bread, cubed (enough to cover/line casserole dish)
1 lb. shredded cheese (cheddar, Monterey Jack, etc.) (maybe, add small amount jalapeno cheese for flavor)
3 T. melted butter
1 1/2 c. milk
1/3 c. white wine (add more milk if not wine)
1/4 t. black pepper
2T. dry mustard
1/4 t. red pepper flakes
3 chopped scallions
optional: add mushrooms, green peppers, whatever)
optional: 8 oz. sour cream, 1 c. shredded fresh Parmesan cheese
Cook meat.
Crumble if sausage or bacon, Julienne or chop if salami, ham, or turkey.
Place bread to cover casserole dish.
Pour melted butter over bread crumbs.
Add meat and most of cheese (leave some to cover casserole at end of recipe).
Whisk 10 eggs and remaining ingredients.
Pour over bread in casserole.
Sprinkle with set aside cheese.
Cover with aluminum foil and place in refrigerator overnight.
Next day: remove from refrigerator 30-45 min. before cooking.
Place in 350 oven for 1 hour.
Remove from oven and let sit about 5 min. (optional: Spread sour cream over top and sprinkle with Parmesan cheese).
Otherwise, eat it fresh from oven.
"I make this on Christmas Eve and place it in oven Christmas morning so I can share in our morning gift opening while breakfast cooks. This allows me to enjoy my morning with my family, rather than spending my time in the kitchen."