Oh how I love preparing breakfast the night before so in the morning, when I barely have the energy to make coffee, the extent of my effort is turning on the oven and slipping something inside. Two rules: I always use artisan, rustic bread; sandwich bread turns into baked mush-not like toast. I always add two flavor enhancer veggies. It might be scallion and mushroom or red pepper and shallot. Here, it's green pepper and tomato. Might as well start the day with what's good for you and it makes the whole dish taste delicious. Friendly tip: don't add too many extra things. It stops being breakfast at that point and gets closer to a casserole (a dangerous word in my house).
Notes: Milk is 2%. Bread is San Francisco sour dough.
Overnight Eggs & Toast
Ingredients: 4 cups torn rustic bread, 4 eggs, 1/2 cup milk, 1 chopped Roma tomato, 1/2 chopped green bell pepper, 1 cup shredded sharp cheddar cheese, 1 tsp. dry mustard, 1/2 tsp. onion powder, salt and pepper to taste, fresh parsley or cilantro-optional.
Serves 4
1. Grease an 8x8 baking dish, then add bread, tomato, green pepper and half of the cheese. Toss lightly.
2. Whisk together the eggs, milk, dry mustard, onion powder, salt and pepper. Pour over the bread and top with the rest of the cheese. Cover with plastic wrap and chill in the refrigerator overnight.
3. The next morning, preheat the oven to 375*. Bake for 35-40 minutes, until golden and firm. Sprinkle with parsley or cilantro, if you like. Serve with Sriracha.