Wednesday, June 22, 2011

Father's Day Casserole

We had a Bible study dinner for my husband's birthday the evening before Father's Day. I made the pork recipe I recently posted in addition to a cheesecake. I had planned on also throwing together a casserole that I could put in the oven the next morning for a Father's Day breakfast in bed, but I completely forgot. We woke up Sunday morning with no plan and very few ingredients. While scouring the refrigerator, I came up with the idea to make a manly casserole with some of the leftovers and ingredients. It was a hit, so I thought I'd share.

Father's Day Casserole

6 eggs, beaten
1/2 cup heavy cream
salt & pepper
4-6 slices of bread
1 cup of leftover shredded pork and about 2 tablespoons of juices
4 ounces of cream cheese, softened
1/4 cup your favorite shredded cheese (I used a Mexican blend)

Tear bread into pieces, and toss in the bottom of a well-greased 9x9 baking dish. Lay the pork over the top, and sprinkle the juices all over the bread.

In a separate bowl, mix the eggs, cream, salt, pepper, and cream cheese. Pour over the top of the bread and pork, and press down with the back of a spoon ensuring that the bread soaks up all of the liquid. Sprinkle the top with the shredded cheese.

Bake at 350 for 45 minutes or until the egg is set and the top is browned slightly.

1 comment:

John said...

I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: