4 cup white bread,cubed
4 oz cheddar cheese,shredded
4 oz swiss cheese, shredded
1/4 cup green onion,chopped
1/4 cup green pepper,diced
1/2 cup tomato,seeded & diced
10 eggs,beaten
4 cup milk
1 tbsp parsley,chopped
1 tsp dry mustard
1 tsp salt
1/4 tsp pepper
1 lb bacon,fried & crumbled
Directions
Generously grease 13 x 9-inch pan. Arrange bread cubes in bottom of
dish. Layer cheese, green onions, green pepper, mushrooms and
tomatoes on top of bread. In large bowl, combine eggs, milk, and
seasonings; mix well. Pour egg mixture over bread; sprinkle bacon
evenly over top. Cover; refrigerate overnight. Heat oven to 325 F.
Bake uncovered 50 to 60 minutes or until center is set. Stand 10
minutes before serving. Makes 12 servings.
From "1993 fresh Produce & More";Minnesota Grown Farmer to Consumer
Directory;Minnesota Department of Agriculture;90 West Plato
Blve;St.Paul,MN 55107-2094
Servings: 12 servings
Make-Ahead Brunch Casserole Recipe brought to you by Recipe Ideas
Categories: Brunch; Casserole; Main Dish
The History of Recipes
It is possible to track the history of `recipes` far back into ancient history, in truth as far as the Egypt of the Pharoahs, and maybe further still. In practice though, these, old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to historians are a few ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius compiled some scripts which described recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman cooks were skilled in the use of a wide range of spices, including some that we all recognise for example basil, rue and dill. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the holy land, including basil and coriander. The introduction of these new culinary ideas created an explosion in recipe manuscripts, some of which are now in private cookery archives. For the decades that followed, the rich and powerful families of the West tried to lay on the most extravagent banquests, and consequentially the best cooks and their recipe collections were greatly in demand. However, it wasn`t until the 19th century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes of the day. By the time we get to the 1900s, cookery books were increasing in popularity as a result of better eduction, people having more leisure time and having more money. The arrival of television gave us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Make Ahead Brunch Casserole recipe.
