Active Time
40 MIN
Total Time
1 HR 40 MIN
Yield
Serves : 8
© Christina Holmes

How to Make It

Step 1    

Butter a 9-by-13-inch baking dish. In a large skillet, heat the olive oil. Add the pepperoni and cook over moderate heat until the fat is rendered, about 3 minutes. Add the shiitake and cook until lightly browned and tender, about 5 minutes. Add the onion, bell pepper and a generous pinch of salt and cook, stirring occasionally, until softened and browned, about 7 minutes; let cool completely.

Step 2    

In a large bowl, beat the eggs with the milk, mustard, soy sauce, pepper and 2 teaspoons of salt. Add the cooled vegetable mixture, challah, ham, both cheeses and the chopped scallions and mix well. Scrape the mixture into the prepared baking dish, cover with plastic wrap and refrigerate overnight. 


Step 3    

Preheat the oven to 350°. Uncover the casserole and bake for about 50 minutes, until it’s just set and the top is browned. Let stand for 10 minutes, then top with thinly sliced scallions and serve with hot sauce. 


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Aggregate Rating value: 4

Review Count: 541

Worst Rating: 0

Best Rating: 5

Author Name: susan8835

Review Body: I'd like to see some of the other 540 ratings

Review Rating:

Date Published: 2016-10-02

Author Name: Chris Sweet

Review Body: This is the 3rd year in a row I have made this for Christmas Morning and it is a big hit every year. I also live in Frederick where the Voltaggio's grew up. The casserole is great because it is different than your normal sausage and eggs or bacon and eggs casserole but I've had the pickiest most meat and potatoes eaters absolutely go back for more.

Review Rating: 5

Date Published: 2016-12-22