This stellar recipe comes from Standing Room Only, the stellar entertainment cookbook published by Jackson, Mississippi’s New Stage Theatre in 1983.
The original recipe states that this breakfast casserole can be prepared the night before and refrigerated, but I don’t because the croutons get soggy. It also calls for a sprinkling of chopped black olives and crumbled bacon, which is a nice touch.
Beat six eggs in two cups of whole milk, add a teaspoon of dry mustard and two cups grated cheddar along with chopped ham, green onions. Butter a 9×13 casserole and cover the bottom in a layer of herbed croutons, pour in egg and cheese mixture, and bake at 350 on a middle rack until lightly browned and springy, about 45 minutes. I often serve it cold with sour cream.
Eggs, cheese, bacon and sour cream. To die for!!