Christmas Casserole

This is my family's favorite Christmas breakfast dish, we have traditionally made it for several years now.  My husband makes it the day before and then we just have to pop it in the oven Christmas morning.  It cooks while everyone is opening gifts and presto, it is ready when people are hungry! 

Ingredients:

Butter, for greasing the pan
2 tablespoons olive oil
1/2 cup finely diced pepperoni, about 2 ounces
1/2 lb shiitake mushrooms (we use regular mushrooms) cut into 3/4 inch pieces
1 medium onion, minced
1 red bell pepper, cut into 1/2 inch pieces
2 teaspoons salt
8 large eggs
3 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon pepper
3/4 lb day-old challah, sliced into 1 inch pieces (about 10 cups)
6 oz Black Forest ham, finely diced (1 1/4 cups)
1 cup shredded Monterey Jack cheese
1 cup shredded aged white cheddar cheese
1/2 cup finely chopped scallions, plus some thinly sliced for garnish

Directions:

Butter a 9x13 inch baking dish.  In a large skillet heat the olive oil on medium.  Add the pepperoni and cook until the fat is rendered, about 3 minutes.  Add the mushrooms and cook until tender, about 5 minutes.  Add the onion, bell pepper and a generous pinch of salt.  Stir occasionally until softened and brown, about 7 minutes.  Let cool completely.

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, cheeses and the chopped scallions, mix well.  Scrape this mixture into the buttered baking dish, cover and refrigerate overnight.

Pre-heat the oven to 350 degrees.  Uncover the casserole, place it in the oven and bake for about 50 minutes.  The top should be browned and the eggs set.  Let it stand for 10 minutes then serve, garnish with scallions and serve with hot sauce if you like.

Enjoy!