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OVERNIGHT BREAKFAST PIE




Source of Recipe


Aunt Saunny

6 to 8 servings

1-1/4 cups milk
4 eggs, slightly beaten
8 slices white bread, cut in half diagonally
1 package (10 ounces) frozen chopped broccoli or cut asparagus,
thawed and drained
1 cup cubed fully cooked ham (1/2-inch cubes)
1 Thick White Sauce
1 teaspoon dried parsley flakes
1/2 teaspoon dried basil leaves
1/8 teaspoon garlic powder
1 cup shredded Swiss Cheese
1/4 cup grated Parmesan cheese

Grease 9- or 10-inch deep-dish pie plate. Set aside.
In shallow dish blend milk and eggs. Dip 8 halves of bread in egg
mixture, coating both sides. Arrange to cover bottom of prepared pie
plate. Set aside remaining bread halves and egg mixture.
Spread broccoli over bread layer. Top with ham. Prepare white sauce
as directed. Stir in parsley flakes, basil and garlic powder. Pour
over broccoli and ham. Top with Swiss cheese. Dip both sides of
remaining bread halves in remaining egg mixture. Arrange to cover
top of pie. Cover with plastic wrap. Refrigerate overnight.
Preheat oven to 350ºF Sprinkle top of pie with Parmesan cheese. Bake
at 350ºF for 45 to 55 minutes, or until puffed and golden brown. Let
stand 10 minutes before cutting.

WHITE SAUCE
Makes 1 cup



Thick:
3 tablespoons Butter Flavor Crisco all-vegetable shortening or 3
tablespoons Butter Flavor Crisco stick
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white or black pepper
1 cup milk

In 1-quart saucepan melt Butter Flavor Crisco. Remove from heat.
Stir in flour, salt and pepper. Slowly blend in milk. Cook over
medium heat. stirring constantly until mixture thickens and bubbles.
Herb Sauce: Follow the recipe above, adding 1/4 teaspoon dried herbs
(basil, oregano, thyme, dill, summer savor, etc) with flour, salt
and pepper.
Cheese Sauce: Follow the recipe above, adding 1/2 cup shredded
cheese after mixture thickens. Stir until cheese melts.