Archive for January 17th, 2011

This weekend I pulled out  smoked ham. Even though it was only a third of the original ham I had frozen in the late fall it still weighed in at just over 14 lbs. I had plans for this monster, not just the traditional meal of ham and scallop potatoes, but also bean soup (from the bone), breakfast casserole, ham and pasta casserole, ground ham for sandwich spread, even mixed with a good cheddar into biscuits. The traditional meal out of the way it was time to begin focus on the left-overs.  Today seen the ham bone hit the stew pot, the “good meats” sliced and diced and the less fine cuts thrown through the grinder.

Around this house Breakfast Casserole isn’t just for breakfast.  While I do make it for breakfast meals, at times just to mix things up I will make it at night also.  Breakfast Casserole is so easy to make it is a must try at any house.


Ham and Mushroom Breakfast Casserole.

4 slices of bread (I use the “heels” of loaves, type of bread doesn’t matter. I have used wheat, white, Italian, French.)

6 eggs, beaten

1/2 cup milk

1/2 onion, diced

1/2 cup mushrooms, diced  (Can also use 1 can of mushrooms, type of mushroom doesn’t matter. I’ve used Button, portabella, shitake even morel.)

1/4 cup green pepper, diced (can use red/yellow/orange also if on hand.)

3/4 cup cheddar cheese, grated (Hold in reserve)

I am going to add the seasonings I used here, but don’t be afraid to play with your own flavors, basil, thyme, sage and rosemary would be wonderful also.

1 tsp parsley flakes

1/2 tsp oregano flakes

1/8 tsp garlic powder

1/8 tsp black pepper

Grease your casserole dish, bread pan, or glass baking dish.  Set your oven to 375 degrees.

Break apart your bread. You can tear it by hand or cut into squares depending on how “fancy” you want to get.  Layer in bottom of the dish.

Add your diced ingredients to top of the bread in dish. Spread evenly.

Put your eggs, milk and spices together in another dish or a tall glass.  Whisk until combined.

Pour the egg mixture over the bread and filling mixture in casserole dish.

Cover casserole dish with lid or aluminum foil and bake in oven for 25-30 minutes or until eggs are cooked through and puffed.  Remove aluminum foil and sprinkle with grated cheese.  Put back in oven uncovered and cook additional 10 minutes until cheese is melted and top of casserole begins to slightly “brown” at edges.

Remove from oven and let set for 10 minutes before cutting so it holds well together.

That’s it…simple.


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This is a pillow case I recently finished. I’ve started work on second one now, then there is a sheet and still eight of the twelve quilt squares (not to mention sewing them into a quilt) to complete for a full size bed.  With everything else on my plate it’s been a labor of love to slowly finish this project which I began last year.  But I am resolved to see the completed project.  If I will keep it or seek to sell it at an Autism raffle remains to be seen.  I really have fallen in love with the design, but after I finish all the parts that love might be in question.  Oh, and it has been washed since this picture taken, little hands make for some dirt stains when trying to “help” Mom.

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