Editor’s note: Sue York is retiring from writing her weekly food column, Foof on the Hill, which she has contributed to the Los Alamos Daily Post since 2012. We thank her for sharing her hundreds of recipes with our readers. Anyone interested in taking over the Food on the Hill column should email caclark@ladailypost.com.
This week’s recipe: Breakfast Casserole
Photo by Sue York/ladailypost.comIngredients:
6 ounces of chopped ham
8 slices of bread, crusts cut off
Butter
eight slices of cheese
five eggs
1 cup milk
Directions:
Cut the crusts off the bread. Butter four of the pieces of bread and place them butter side down in a 8×8 pan that has been sprayed with Pam. Place 4 slices of cheese on top of the bread. Place the ham on top of the first layer of cheese. Place another layer of cheese on top of the ham.
Photo by Sue York/ladailypost.comPut the last four pieces of bread that have been buttered with the butter side up. Mix eggs and milk together pour over the top.
Photo by Sue York/ladailypost.comCover the pan with plastic wrap and let rest in the refrigerator for at least 4 hours and up to overnight. Uncover and bake at 350 degrees for an hour. Serve hot.
Photo by Sue York/ladailypost.comBreakfast Casserole
Photo by Sue York/ladailypost.com
