American Breakfast: Duffy’s Delight

In American Food by Amanda Mouttaki4 Comments


My mom cooked a lot when I was young but this recipe will ALWAYS stick with me and remind me of her. Whenever we had a family get together that involved brunch my mom made this dish.  Smelling it cooking immediately reminds me of Christmas morning when all of my family would come to our house to see all the presents Santa brought.  I’ve always liked this even as a young child.  I’m happy to say it’s also the first “casserole” my husband has liked! It’s really super simple and a great make ahead breakfast because it can be (and should be!) refrigerated overnight.

Ingredients:
9 eggs
16 slices bread without crusts
8 slices of cheese (I use American)
1/4 pound turkey or ham lunch meat
1 stick of butter melted
1 tbsp dry mustard
1 tsp powdered garlic
1/2 tsp salt
1 tsp pepper
1 cup milk
2 cups cornflakes

9×13 baking pan


Directions: Cut off all the crusts of the bread.  You won’t need it for this recipe, but save it and make it into breadcrumbs!


Crack all of the eggs and add the milk to them.  Whisk together.  Add the salt, pepper, garlic powder and dry mustard.  Mix in well.

Spray or butter your 9×13 baking pan and place down a layer of bread, about 8 pieces.  You may need to cut them to cover the entire bottom of the pan.  Next begin layering.  Add the meat into one layer.  Then the cheese slices.  Place another layer of bread on top.  (I used cubes of French bread because I needed to get rid of some dry bread!).  Finally pour the entire mixture of eggs and milk on top of the bread.


At this point you would want to cover with plastic wrap and refrigerate overnight. This will allow the egg mixture to soak into all the bread.  If you need to bake right away you can.  Do allow it 30 – 60 minutes to rest before baking.


Before baking top the casserole the the cornflakes followed by the stick or melted butter drizzled over the cornflakes.  Preheat the oven to 375 and bake for approximately 45 minutes. Remove from oven and allow it to rest 5-10 minutes to completely set.  This is best served hot but can easily be heated up and makes great leftovers!




Have a favorite breakfast recipe?  Share it with me!  I love new breakfast ideas!


Voting will be closing February 6th for Best Moroccan food blog.  I’m way behind in the running with two great bloggers.  I’d really appreciate your vote!!
Amanda MouttakiAmerican Breakfast: Duffy’s Delight

Comments

  1. Pingback: Planning Ahead for the Holidays - Make Ahead Breakfasts |

  2. june seghni

    I've never heard of using cornflakes to top something like this before..is that a US invention..like the cornflakes themselves..?

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