So, here we are on Day 2 of the Mayhew/Harbin/Mayhew Reunion and so far we have not starved. We have gone through one Shepherd’s Pie; one crockpot of corned beef and cabbage with buttered potatoes, rice and rolls; a precious plenty of onion dip and ham dip, shortbread cookies from Scotland (thank you, Tammy!); assorted breakfast muffins; cinnamon rolls, three flavors of cheese in a can (yes!) with Ritz crackers; Kit-Kats; crunchy Cheetos and miniature Reese’s Peanut Butter Cups.
However, I will proudly say that I think the most delicious offering yet is Noah’s breakfast casserole. Noah joined the rotation of cooks and/or snack providers this year. It is momentous. The last time Noah ascended to a major adult group was when Granddaddy, Mark and I invited him outside to the patio for our annual consumption of oysters on the half shell at Bunny’s Thanksgiving celebration. We did not issue the invitation lightly. Rituals are, well, rituals and the wrong participants can totally screw the whole thing up.
Noah thought for quite awhile about his debut dish at the reunion. I can unequivocally report that the bacon mushroom breakfast casserole was utterly delicious. He has been invited into the close circle of cooks and snack makers. Welcome, Noah.
Bacon Mushroom Breakfast Casserole (Recipe by Noah Mayhew)
1 pound of bacon
1 large onion
1 8-ounce package fresh sliced mushrooms
16 ounces fresh spinach
4 cups of bread, cubed
1 cup shredded pepperjack cheese
1 cup shredded sharp Cheddar cheese
1 ½ cups whole milk
½ cup sour cream
Fry the bacon until crisp. Reserve about 2 tablespoons of the bacon grease and sauté the mushrooms and onions over medium heat until the mushrooms release all their juice and begin to brown. Add the spinach and continue to cook until the spinach is wilted.
Grease a 9-by-13 inch baking dish with butter. Layer the bread cubes in the dish. Top with the cheeses and mushroom/spinach mixture. Whisk the eggs, milk and sour cream together. Pour over the bread mixture and top with crumbled bacon.
Cover with foil and refrigerate overnight. Bake at 350 degrees for 30 minutes covered. Uncover the dish and bake for another 30 minutes.