Egg Casserole

I make this all the time, I mean like every major holiday, family or friend gathering, birthday, brunch.  While each time I think to make something different, I’m usually met with “but you’re still going to make your egg casserole, right?”

The absolute best part about is that it comes together as long as it takes you to place the items in a pan and crack some eggs.  It’s not a find room in the fridge so it can sit overnight recipe.  Who ever has that type of room in the fridge?  Especially at holiday season?

For this you will need a 9×13 baking dish.

Ingredients (think 12):

12 slices Canadian bacon or breakfast ham
12 slices swiss cheese
12 eggs
1/2 pint half and half
1/2 cup grated parmesan cheese

(see, all the quantities are 12!)

Layer ingredients listed in order written, see pics.

Okay so I see in pic that I used more than 12 slices of Canadian Bacon.  I had a big package from Costco, and didn’t want any leftover, but you get the idea. Also this baking dish is smaller than a 9×13, it’s more like 8×10.

After all the cheese is on, you just crack the eggs whole, placed equally on top, like so.

On top of this drizzle the entire 1/2 pint of half and half.  (I’ve used heavy cream and even milk and still just as good.)

On top of this I sprinkle with about 1/4 of the parmesan.  Place in a preheated 350° oven for a good 30 minutes

Sprinkle with rest of parmesan and bake an additional 15 minutes, until eggs are no longer jiggly and top is nicely browned. Remove from oven and cool slightly.  Cut into squares and serve.  Also great added to a toasted bagel as an egg sandwich!

I’ve changed this up a few times by using crumbled breakfast sausage and pre cooked bacon instead of the ham.  And switching out the Swiss cheese for Pepper Jack or American.  All good, but the original is still the best.