As long as you've got the oven on, how about baking something special for tomorrow's breakfast? You can whip up and bake a cheesy breakfast casserole tonight and then zap a piece in the microwave tomorrow for a special mid-week treat rather than opting for the usual oatmeal or cold cereal. Or take pieces of the casserole with you to work for lunch. The breakfast bake is just as good for lunch as breakfast. The casserole is filled with savory ham and sharp cheddar cheese. Rather than layering the ham and cheese with bread between them, this version uses sourdough crepes or pancakes (I needed to use up some leftovers!). The crepes, especially, make for an incredibly light, smooth casserole--far better than bread--and the crepes and pancakes both provide great sourdough flavor. With plenty of protein, this casserole will keep you fueled and get you through your Wednesday "hump day."
Sourdough Ham and Cheese Breakfast Casserole -- Serves 6+
9-12 sourdough crepes or pancakes torn into small pieces (about an inch or two)
2 1/2 cups of shredded sharp cheddar cheese, divided
2 cups of chopped ham, divided
1/2 cup of shredded Parmesan cheese
2-3 tablespoons of chopped fresh dill (or 1-2 teaspoons of dried dill)
2 1/2 cups of low-fat milk
5 eggs
1 teaspoon of onion powder
1 tablespoon of grainy Dijon mustard
1/2 teaspoon of lemon pepper
1/4 teaspoon of salt
Preheat the oven to 350 degrees and coat a 2-quart or 9-inch square baking dish with non-stick cooking spray. Place a layer of crepes/pancakes in the bottom of the baking pan--about 1/3 of the amount. Sprinkle on 1 cup of cheddar cheese and then 1 cup of ham. Add another layer of crepes/pancakes (about 1/3), then another cup each of cheese and ham. Layer on the last of the remaining crepes/pancakes. Sprinkle on the remaining cheddar and the Parmesan cheese and then the chopped dill. In a large bowl, whisk the eggs and milk well. Whisk in the onion powder, mustard, salt, and lemon pepper. Pour the mixture evenly into the baking dish on top of the layers. Bake the casserole for 40-50 minutes or until puffed and golden brown. Let the casserole cool for 5-10 minutes before serving it hot or let it cool completely and refrigerate the casserole to use later.
