03 April 2011

the other breakfast casserole

it has no name.  it is "the other" breakfast casserole because, well, see, when i was growing up my mom always made eggs portugal, a sausage and egg breakfast casserole that is delicious.  (it deserves its own post it is so yummy.)  despite its namelessness (is that even a word?), this casserole is also deee-licious.  with the addition of the whipping cream and parmesan, it is reminiscent of eggs benedict with a bechamel-type sauce.  when i first had it, i was enamored with the uncracked, whole eggs on top.  what a splendid way to eat a breakfast casserole.

i got this recipe not too long ago from a friend of my husband's aunt.  sounds distant, but it's really not.  she lives here in kansas city, so we were invited over for brunch one glorious sunday morning.  it is a perfect casserole for a brunch or better yet, a holiday morning breakfast like easter.  i have a few more great easter morning breakfast ideas coming up in the next couple weeks, so stay tuned and happy brunching! 

10-12 slices ham
8 slices swiss cheese
1 dozen eggs (whole)
dash of kosher salt
1/2 pint whipping cream
1 cup parmesan cheese, grated

layer in 9x13 pan in order listed (ham on the bottom, then cheese next, crack eggs on top and sprinkle with dash of kosher salt.)  bake at 350 degrees for 20 minutes.  Pour 1/2 pint whipping cream and 1 cup parmesan cheese on top.  continue baking for another 20-25 minutes or until the top is golden brown.  let set for 5 minutes and serve.

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