Yield: 4 people

Breakfast in Pan

breakfast in pan

Three magical words - Breakfast in pan
This is without a doubt my all-time favorite Sunday breakfast treat. My family called it One Pan Lazy Sunday Simple Sandwich
Super easy to make.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 3 large eggs (organic if you can)
  • 1/2 cup milk
  • 1 cup half and half
  • 1 loaf of your favorite bread, sliced
  • cheddar cheese (12 pcs)
  • black forest ham (10 slices)
  • 3 cloves of garlic (chopped)
  • 1 tsp oregano
  • salt,pepper to your taste (I used 1 tsp black pepper, 1/2 tsp salt)
  • Optional: basil pesto, sour cream, feta cheese

Instructions

    In a medium size bowl add the following ingredients:

    eggs, milk, half and half, salt, pepper and oregano.

    Mix all ingredients until combined. Set aside.

    Line 9 by 9 baking pan with aluminum foil. Spray with baking spray.

    Layered the bottom of the pan with slices of bread. (cut slices in order to fit the pan)

    Pour 1/3 of the egg mixture over the bread.

    Add 4 to 6 slices of cheese (your choice) and 4 slices of ham.

    Then sprinkle with chopped garlic.

    Your next step is to add layer of bread. Pour another 1/3 egg mixture over the bread.

    Then add slices of cheese and slices of ham.

    Finish with slices of bread.

    Pour the remaining egg mixture on top of the bread.

    Cover with aluminum foil and transfer to the fridge overnight.

    NEXT DAY:

    Remove your best breakfast from the fridge, remove aluminum foil and pour one of the following:

    1/2 cup yogurt or mixture of 1/3 cup sour cream and 1/4 basil pesto.

    Preheat oven to 350 F and bake for 60 minutes.

    Slice and serve.

Notes

If you don't like garlic.

You can add chopped onions if you don't like garlic. (or you can use both)

Making sour cream and basil pesto topping:

In a small bowl mix 1/3 cup sour cream (14%) and 1/4 cup basil pesto using wooden spoon.

Yogurt

For this recipe I use plain, Greek organic yogurt.

Serve with
Greek salad
or sliced tomatoes and Italian parsley.

This recipe will serve 4 people. If you have extra left, cover with foil and store in the fridge. (2 days)

If you want to make this recipe in 9 by 13 inch pan, double the recipe.

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