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I generally ignore recipes for egg casseroles, preferring the following general cooking formula and method.
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I use large eggs, and for each egg I add enough milk to make ½ cup. I decide how many eggs/servings I need and select a glass baking dish the correct size.
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Details:
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Thoroughly butter the baking dish.
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Add 1 layer each of the following:
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1. Fresh white bread slices, crusts removed, and cut into 1 inch squares. Use just enough bread squares to cover the bottom of the dish. One slice of white bread for each egg works nicely.
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2. Grate just enough cheese to cover the bread and spread the flavor throughout the entire dish. I prefer sharp cheddar, but Swiss goes nicely with ham.
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3. Sprinkle diced baked ham, chopped sliced or shaved ham, diced Canadian bacon, diced cooked American bacon, or browned sweet pork sausage (skins removed) cut in ½ inch pieces. (I prefer to cook bacon in a microwave oven wrapped in paper towels to absorb the grease. Cook bacon until it is just done, and not yet crisp.)
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4. Evenly didtribute the sautéed diced onion or green onion, or fresh chopped chives over the other ingredients.
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Crack eggs one at a time and add enough milk to make ½ cup, and pour into mixing bowl. You will need enough eggs with milk to saturate and completely cover the other ingredients selected from the above. One egg for each slice of bread is usually sufficient. Beat the eggs and milk lightly. Season with salt and ground pepper to taste, and a tad of dried mustard. Pour mixture over the other ingredients.
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Place prepared casserole, uncovered, in a cold oven. Turn oven on and set to 325 degrees(F). The casserole will be done perfectly when it puffs up, bubbles around the sides, and turns golden on top, about 45 minutes, but check after 30 minutes. Test with a tooth pick inserted in the center, which should come out clean when the casserole is done. If it comes out very wet or with egg on it, cook another 5 minutes and test again. The eggs should be cooked and set before the top gets brown, and when cooked will wiggle like custard. Remove from oven and allow to rest 5 to 10 minutes before serving.
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It is important not to make this dish too deep/thick, so that it cooks evenly. Placing the casserole in a cold oven is also important, so it cooks uniformly. (Glass baking dishes should always be placed in a cool oven.)
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(Some recipes call for letting a made-up casserole sit overnight in the refrigerator, but I think the results are much better when made fresh just before baking. The result is more of a custard than a quiche.)
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Leftover servings are easily reheated in a microwave oven.
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(The addition of cooked asparagus, cut into 1 inch pieces, is especially delicious with cubed pieces of baked ham.)
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