Sourdough breakfast casserole

I have to admit that while I'm definitely a meat and potatoes kinda' girl, I really love carbs. I don't understand why naturally thin people don't eat bread and cheese all day long. I would. Unfortunately, I didn't win the genetic lottery and gained 3 lbs just from writing that last sentence. My favorite kind of bread is, without a doubt, sourdough. I love that it's nice and chewy and is a little tangy. I was definitely spoiled by the sourdough you get in Fisherman's Wharf in San Francisco. They just don't make it like that in the south, but the incorporation of sourdough into a breakfast casserole is what I would consider to be a teeny tiny miracle. Tim — who is normally extremely picky about leftovers — ate this without one word for the past three mornings. Okay, I changed my mind — that is a miracle.

  • 6-8 slices sourdough bread
  • 3 potatoes
  • 1 1/2 cups shredded cheddar cheese, divided
  • 8 oz. block of cream cheese
  • 10 eggs
  • 1/4 stick butter
  • 1 cup of milk
  • 3/4 tsp dried mustard
  • 8 slices of bacon
  • Salt
  • Pepper
  • Butter a 13x9 baking pan
    • Didn't know butter was a verb? It is in this blog.
  • Tear the sourdough bread into medium to large-sized chunks
  • Throw 'em in the pan
  • Top with half the cheddar cheese
  • Cut the cream cheese up into small pieces (the smaller the better, because it will melt easier) and place evenly on top of the cheddar cheese.
  • Peel the potatoes and using a grater, grate them like you would hashbrowns
  • Toss the grated potatoes on top of the cream cheese
  • Cook the bacon, crumble it and throw it on top of the grated potatoes
    • I don't know about you, but I didn't have the time or inclination to cook the bacon on the stove. I buy the pre-made stuff and just warm it up in the microwave. It's less mess and fewer dishes, so don't judge.
  • Crack all the eggs and pour them into a large bowl
  • Whisk until smooth
  • Add the milk and whisk until combined
  • Add the dried mustard and whisk some more
  • Add as much salt and pepper as you'd like
  • Pour the egg mixture evenly over everything in the 13x9 baking dish
  • Top with remaining cheddar cheese
  • Cover with tinfoil and bake at 350 degrees for 45 minutes to an hour. 
    • This can take more or less time depending on your oven and the pan. Just keep an eye on it. You want to be patient with this, because no one likes soggy eggs.
  • Once it's cooked thoroughly, take off the tinfoil and bake for another 15-20 minutes to get the top nice and crusty.
Every evening, I'm motivated to get up early and cook my man a hearty breakfast. Realistically, though, it never happens. Ever. Never a chance. But this was amazing because I made it the night before, and my early-rising hubby just had to spoon some on a plate and pop it in the microwave the next morning. I'm telling you guys, this is something special.

Love and miracles,
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