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Make-Ahead Breakfast For New Year’s Day Hangover

Breakfast casserole with eggs, bacon, French bread and cheese. Credit: Clifford A. Wright

Breakfast casserole with eggs, bacon, French bread and cheese. Credit: Clifford A. Wright

I no longer drink and therefore no longer need to deal with hangovers, but plenty of revelers do have to manage that problem on New Year’s Day. A dish you’ve made ahead will be a welcome sight.

If you were like me you could barely make the coffee, let alone a breakfast that your fat-seeking taste buds believed was your hangover salvation. There always was a solution lurking in the back of your mind, but unfortunately you needed to have prepared it before New Year’s Eve.

I’m referring to the modern American miracle known as the breakfast casserole. It’s simple enough: You basically get everything compiled the day before and then bake it in the morning. It’s as easy as pie or as casserole.

Egg and Bacon Breakfast Casserole

This strata casserole is a delight for a Sunday brunch with a few friends or a New Year’s Day breakfast. The first time you make it you will immediately start dreaming up alternative fillings. No problem, it’s a versatile casserole.

After you make this version with bacon you can start replacing the bacon with, let’s say, a cup of diced ham and a half cup of sautéed sliced mushrooms. Or you could use Swiss cheese and diced cooked chicken, or cooked broccoli and Gruyère cheese, tomatoes and cooked pork sausage, or, well, you get the idea.

Serves 6

Ingredients

Butter for greasing dish

4 cups ½ -inch cubes hearty white bread or French bread, with or without crust

2 cups (about 6 ounces) shredded mild or sharp cheddar cheese

½ cup finely chopped onion

8 large eggs

¾ cup half and half

2 teaspoons Dijon mustard

1 teaspoon salt

¼ teaspoon freshly ground black pepper

6 thick-cut bacon slices, cooked and crumbled

Directions

1. Heat the oven to 350 F. Butter a 10-by-12-by-2-inch or similarly sized baking casserole.

2. In a large bowl, toss the bread cubes, cheese and onion together, then arrange this mixture evenly over the casserole.

3. In the same bowl, beat the eggs, half and half, mustard, salt and black pepper to blend. Pour this egg mixture over the bread cubes.

4. Sprinkle the bacon over.

5. Bake until a knife inserted into the center of the strata comes out clean, about 25 minutes. Serve hot.

Top photo: Breakfast casserole with eggs, bacon, French bread and cheese. Credit: Clifford A. Wright



Zester Daily contributor Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year Award and the James Beard Award for the Best Writing on Food in 2000 for "A Mediterranean Feast." His latest book is "One-Pot Wonders" (Wiley).

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