| OVERNIGHT BREAKFAST PIE |
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Prep time 25 minutes Chilling time: Overnight Cook time 45-50 minutes 6 to 8 servings1 cup milk 4 eggs, slightly beaten 8 slices white bread, cut in half diagonally 1 10-ounce package frozen chopped broccoli (or spinach) thawed and drained 1 cup chopped fully cooked ham 1 Recipe Thick White Sauce 1 teaspoon dried parsley flakes 1/2 teaspoon dried basil leaves 1/8 teaspoon garlic powder 1 cup shredded Swiss or Cheddar cheese 1/4 cup grated Parmesan cheese Spray a 9 or 10-inch deep dish pie plate with Crisco No-Stick Spray; set aside. In shallow dish blend milk and eggs. Dip 8 halves of bread in egg mixture, coating both sides. Arrange to cover bottom of prepared pie plate. Set aside remaining bread halves and egg mixture. Spread broccoli over bread layer. Top with ham. Prepare White Sauce as directed. Stir in parsley flakes, basil and garlic powder. Pour over broccoli and ham. Top with Swiss cheese. Dip both sides of remaining bread halves in remaining egg mixture. Arrange to cover top of pie. Pour remaining egg mixture over the bread. Cover with plastic wrap. Refrigerate overnight. Preheat oven to 350ºF Sprinkle top of pie with Parmesan cheese. Bake at 350ºF for 45 to 50 minutes, or until puffed and golden brown. Let stand 10 minutes before cutting. |
