Late-Sleeper Casserole

Join me as I make Late-Sleeper Casserole from The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn for the first time! The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn was written by Eric Severson, edited by Margaret Weis and Tracy Hickman, compiled and published by TSR, Inc. in 1995. You can buy a copy here: https://www.drivethrurpg.com/product/197643/The-History-of-Dragonlance-2e?affiliate_id=50797

More Recipes from Tika’s Cookbook

By Tika Waylan Majere
Proprietress
Inn of the Last Home

A specialty of the Sleeping Goat Inn (one of the finest in Palanthas), which prides itself on making certain that its wealthy clients begin their day (no matter how late they lie abed) with a warm meal. WARNING! This is not included in the price of the room!

Late-Sleeper Casserole

(Serves 6)

2 cups plain croutons
1 cup (4 ounces) shredded cheddar cheese
4 eggs, slightly beaten
2 cups milk
½ teaspoon salt
dash pepper
½ teaspoon dry mustard
⅛ teaspoon onion powder
4 slices bacon, cooked to a crisp

Preheat oven to 325°F. Combine croutons and cheese in greased 10 x 6 x 1 ¾ inch baking dish. In bowl combine eggs, milk, salt, pepper, mustard, and onion powder. Whisk together until blended. Pour egg mixture over croutons. Crumble cooked bacon over all. Bake for 55-60 minutes until eggs are set.

Transcript

Cold Open

This was too salty for my palate.

Intro

Today I am making Late-Sleeper Casserole from The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn. If you have made this recipe, share your thoughts in the comments below!

Discussion

I collected my ingredients. Two cups plain croutons, mine seemed to be really salty after cooking, one cup shredded cheddar cheese, four eggs, slightly beaten, two cups milk, one-half teaspoon salt, this could be skipped, a dash of pepper, one-half teaspoon dry mustard, one-eighth teaspoon onion powder, and four slices bacon, cooked to a crisp.

I started by heating up my cast iron pan and cooking the bacon to a crisp. I don’t mind black on my bacon, as I needed it to crumble well after drying. Next I greased up the baking dish. I didn’t have the size that was suggested in the recipe, so I used an eight by eight oven safe dish. Then I shredded the cheese, ending up with a bit more than required, but hey, I love me some cheese. Next I put the croutons in the bottom of the dish and topped them with the cheese and set it aside. Then, I whisked together the milk, eggs, garlic, mustard, salt and pepper. And I poured it over the cheese and crouton layers. Finally I topped it off with the crumbled bacon.

The oven has preheated to three hundred and twenty-five degrees, and I placed the pan in for fifty-five minutes. I believe with the depth of my pan, it could’ve baked it for another five minutes. After cooling, I dished up and enjoyed breakfast. I will reiterate, in the future I will not add any salt, but I will add spinach.