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MAKE-AHEAD BRUNCH CASSEROLE

Ingredients: 3 large baking potatoes 1 Bunch(s) mined cilantro 2 apple 1 Ounce(s) red wine vinegar or balsamic vinegar 1/4 thyme 4 Cup(s) White bread, cubed 489/5000 Pound(s) butter 1 lime 1 dijon mustard 4 Ounce(s) Cheddar cheese, shredded 2 large leeks 2 lime juice 1 contreau or grand marnier accent 1/2 bread crumbs 16 Ounce(s) dry white cooking wine 1 chopped green bell pepper 264/5629 Quart(s) lemon juice 4 Ounce(s) Swiss cheese, shredded 64 Ounce(s) chicken broth 163/2500 Pound(s) corn starch 1 1/2 broccoli 1/4 Cup(s) Green onion, chopped 3/4 cream 2 minced shallot 1/4 Cup(s) Green pepper, diced 1/12 Ounce(s) salt 3/4 Ounce(s) ground cumin 1 Ounce(s) tomato paste 1/4 Quart(s) mayonnaise 1/2 Cup(s) Tomato, seeded & diced 1/8 pepper 1/2 red pepper flakes 2 minced dill pickle 10 Eggs,beaten 1 Ounce(s) snipped chives 6 Pound(s) minced garlic 4 Cup(s) Milk 3 finely chopped ribs celery 2 sliced tomato 2 small clams 1 Tablespoon(s) Parsley,chopped 1 large finely chopped carrot 1 Teaspoon(s) Dry mustard 1 large minced onion 1 Teaspoon(s) Salt 264/5629 Quart(s) olive oil 1/4 Teaspoon(s) Pepper 1 Pound(s) Bacon, fried & crumbled 7/5000 Pound(s) baking soda 5 Cup(s) water 2 bay leaves 4 steak ham 1 Pound(s) black beans 1 diced red onion 1 diced avocado 1 Ounce(s) sour cream Directions: Generously grease 13 x 9-inch pan. Arrange bread cubes in bottom of dish. Layer cheese, green onions, green pepper, mushrooms and tomatoes on top of bread. In large bowl, combine eggs, milk, and seasonings; mix well. Pour egg mixture over bread; sprinkle bacon evenly over top. Cover; refrigerate overnight. Heat oven to 325 F. Bake uncovered 50 to 60 minutes or until center is set. Stand 10 minutes before serving. Makes 12 servings.
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