ROANOKE – Chef Randall Spencer is back from Blue Ridge Mountain Catering with a great Breakfast casserole recipe sure to please all of your holiday house guests.
Wakeup Breakfast Casserole
8 Tbsp Butter
1 ea Large onion, thinly sliced
Smoked sea salt & fresh cracked black pepper
4 c ½” bread cubes, crust removed
8 oz Cremini mushrooms, sliced
10 ea Large eggs
1 ¼ c Half-and-half
1 tsp Dijon mustard
¼ tsp Cayenne pepper
6 oz Ham, diced
2 c Shredded gruyere cheese
3 ea Plum tomatoes, thinly sliced
3 Tbsp Grated parmesan
2 Tbsp Chopped parsley
· Preheat oven to 350*. Butter a 9”x13” casserole dish.
· Heat 2 tablespoons of butter in large skillet over medium-high. Add
onions and cook, stirring, until lightly browned, 5mins. Lower heat
to medium and continue to cook, until onions are caramelized,
20mins. Season with salt and pepper.
· Heat another large skillet over medium heat. Add 2 tablespoons of
butter and bread cubes. Cook, stirring occasionally, until golden
brown all over, 8mins. Season with salt and pepper. Transfer bread
crumbs to a bowl.
· Increase heat to medium-high, add remaining butter and
mushrooms, cook until browned and soft, 3mins. Season with salt