Tia’s Baked Egg Casserole and Blueberry Sticky Buns
Ham and Cheese Baked Egg Casserole
Yields 6 to 8 servings
Prep time: 15 minutes
Total Time: 55minutes
Quick Blueberry Sticky Buns
Serves 6
Prep time: 20 minutes
Total time: 55 minutes
Ingredients:
Ham and Cheese Baked Egg Casserole
8 cups assorted day old bread, cut or torn into 1 in pieces
8 large eggs
3 cups milk or unsweetened plain non dairy milk
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp ground black pepper
1 tbsp unsalted butter
2 cups fully cooked ham, cut into cubes
2 cups sharp shredded cheese
Blueberry Stick Buns
12 frozen raw dinner rolls
4-5 tbsp unsalted butter, melted
Blueberry Jam:
1 cup fresh blueberries
Half zest of orange
Juice of half a orange
¼ cup granulated sugar
Topping:
¾ cup powdered sugar, sifted
1 tsp lemon juice
INSTRUCTIONS:
Ham and Cheese Baked Egg Casserole
Preheat the oven to 375 degrees. Grease a 9 x 13 baking dish with 1 tablespoon of butter. Set aside.
In a large bowl, whisk together eggs. Add the milk, garlic powder, salt and pepper and whisk until frothy. Add the bread cubes and fold until the egg mixture fully covers the bread cubes. Stir in cheese and ham cubes. Pour into the prepared baking dish. Cover with foil. This can be made the day before or baked right away.
Bake for 35 to 40 minutes, or until the center is firm. Last minute 5 minutes of baking remove foil. Bake until the top is golden brown. Serve.
Notes:
Any bread will work in this casserole. This is great for leftover hamburger buns, sliced bread ends.
Bread can be torn or cut. Gluten free bread will work too.
Eggs are a great protein. Balanced meal.
Makes great leftovers for several days of breakfast.
Make the day before so not busy in the kitchen that morning.
Can sub the ham for other proteins, bacon or sausage or try adding cooked broccoli or saute spinach.
The longer it sits the more the bread soaks up the egg mixture, if using fresh bread doesn’t have to sit overnight.
Quick Blueberry Sticky Buns
Meanwhile remove frozen buns from the freezer and place 12 on a sheet tray and allow to defrost. This only takes about an hour, but can be done the night before and placed in the refrigerator covered with a kitchen towel.
Place all jam ingredients in a saucepan on medium high heat. Cook for 10-15 minutes until the blueberries breakdown. While stirring, mash any berries that are still whole. Let cool until thick, turn off heat and cool completely. This and store in the refrigerator for 2 weeks, in an airtight container.
Preheat the oven to 350 degrees. Brush a 12 count muffin tin with melted butter, this helps it not to stick and also give the bun a golden brown crust.
Lightly flour a work surface, place 1 defrosted bun and using your finger pat down and slightly stretch to 4-5 inches long. Brush with melted butter and spoon a little bit of the blueberry jam on the rolled out bun leaving ½ in uncovered on one end. Roll up and pinch together the end. Place into muffin tin and slightly press down. Repeat until all buns are rolled. Brush tops of buns with more butter. Bake for 15-20 minutes, until the buns have puffed and slightly golden. Remove from the oven and let sit for a few minutes.
In a small bowl add powdered sugar and lemon juice and whisk until smooth. If icing seems too runny add a bit more powdered sugar and whisk. While buns are still warm, remove from tin to a place. Drizzle with icing and serve. Store in an airtight container at room temperature.
