Overnight Breakfast Casserole makes a nice change from the usual breakfast fare, and it can be assembled the evening before. Making an Overnight Breakfast Casserole means you can be a guest at your own breakfast!
I love getting all the mess out of the way the night before. Just take the casserole out of the refrigerator an hour before baking, preheat the oven and bake for 45 to 55 minutes. To make 8 servings, just double all ingredients and use a 13x9x2-inch baking dish.
I came up with this for my latest Limey Day (and before you get your knickers in a twist, I am not using the term "Limey Day" in a pejorative way--one of the husbands, a bit of an Anglophile himself, came up with it). It's the day every three months when three of us (sometimes we invite a fourth) get together for a day of British films and television. And we do make a day of it, going from 10:30 am to about 6:30 pm.
Of course, all that viewing time is broken up by lots of chinwags and food. I always try to have a British theme for the food. Like this Shepherd's Pie. Tea and scones, of course. I was in charge of breakfast this time and thought, "How can I have a British-themed breakfast without standing at the stove doing the Full English?" Answer: a savoury bread and butter pudding!
(Makes 4 servings)
10 to 12 ounces hearty white bread (such as Italian, a few days old is best)
2 to 3 tablespoons unsalted butter, very soft
2/3 cup lightly squeezed and drained diced tomatoes (or same amount of sauteed diced red bell pepper)
1 Spread the bread slices on one side with softened butter. Stack and cut into about 1-inch squares.