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An overnight breakfast casserole with chorizo, bacon, mushrooms, and two kinds of cheese baked into a Ketonia bread custard. Assemble the night before and bake in the morning for a guaranteed crowd-pleaser.
Ingredients
Method
- Make and bake Ketonia bread as directed (flatten dough into a loaf, let rise, brush with egg wash, bake 30 minutes). Cool and cut into 1/2-inch cubes to make 4 cups.
- Brown and drain chorizo. Cook and crumble bacon. Saute mushrooms. Mix shredded cheeses together.
- Whisk eggs, cream, salt, dry mustard, black pepper, and paprika in a large bowl.
- Place cubed bread in a 3-quart casserole dish. Top with chorizo, bacon, mushrooms, and 3/4 of the cheese mixture. Pour egg custard over everything, gently pushing any unsoaked bread down into the custard. Sprinkle with remaining cheese. Cover with foil and refrigerate overnight.
- Preheat oven to 350°F. Bake uncovered for 40 to 45 minutes until golden brown and set. Serve garnished with chives and a dollop of sour cream.
Nutrition
Notes
The overnight soak is essential – do not skip it. The bread absorbs the custard and transforms into something extraordinary. Nutrition is estimated per serving.
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