I certainly cannot take credit for this Christmas breakfast casserole recipe as it's a classic. Some know it as wife saver, others would call it a strata. Make this tasty breakfast dish the night before and just pop it in the oven on Christmas morning; let it cook while you open gifts and sip your rum-spiked coffee!
Ingredients
- slices bread, crusts removed: 16 piece (divided)
- slices Canadian bacon: 16 piece
- slices sharp Cheddar cheese: 16 piece
- eggs: 6 piece
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- dry mustard: 1 tsp
- onion: 0.25 cup (minced)
- green bell pepper: 2 Tbsp (diced)
- red bell pepper: 2 Tbsp (diced)
- Worcestershire sauce: 2 tsp
- dash hot sauce: 1 piece
- whole milk: 3 cups
- butter: 0.5 cup (melted)
- corn flakes cereal: 1 cup (crushed)
Metric Conversion
Stages of cooking
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Butter a 9x13-inch baking dish. Cut and fit 8 slices of bread to fit over entire bottom of dish. Cover bread with slices of Canadian bacon and sharp Cheddar cheese. Cut and fit remaining 8 slices of bread to completely cover bacon and cheese.
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Whisk eggs with salt and black pepper in a bowl. Whisk dry mustard, onion, diced green and red bell pepper, Worcestershire sauce, and hot sauce into eggs. Whisk in milk until egg mixture is smoothly combined. Pour egg mixture evenly over the casserole. Cover the dish and refrigerate overnight.
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Preheat oven to 350 degrees F (175 degrees C).
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Pour melted butter evenly over the casserole and sprinkle corn flake crumbs over the top.
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Bake in the preheated oven until set and lightly browned, about 1 hour. Let casserole stand for 10 minutes before serving.
