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Southern Living magazine
Original recipe yields 8 servings
This is one of those recipes that I'll never delete from my file. I added two more slices of cubed bread just to ensure that it wouldn't be a bit soggy. The only changes I made were to add chopped parsley for a little color. And about 5 minutes before I took it out, I sprinkled Cheddar and Monterrey Jack on top to make it cheesier. This one dish pleases EVERYONE. I usually make it on a Friday night and pop it in the over on Saturday - a wonderful brunch idea.
Big hit at our Mother's Day brunch!
WOW! I made this for Christmas breakfast and it was GREAT! I did the ham instead of pork sausage (my husband doesn't like sausage) and, to avoid not having enough flavor as mentioned by some raters, I also added about a half pound of bacon. I chopped and cooked the bacon, and once the bacon was cooked, I added the ham and cooked it with the bacon flavoring for a while. I drained it all very good and *WOW* it had great flavor. The only other thing I did different was to sprinkle chopped green onion on top which enhanced all aspects of the casserole: it smlled great while it was cooking, it looked pretty when it came out, and it tasted awesome. I just ate the leftovers which was very good... I don't know why someone said it doesn't reheat well... I micro'd it for a couple of minutes and it was fine! All in all, a great recipe, super easy, and definitely a KEEPER!