This recipe is wonderful for Christmas morning or New Year’s Day because it takes advantage of the previous night’s leftover roast. You can substitute cooked sausage – breakfast or Italian – or even diced ham for the pork. On the side, serve a citrus and avocado salad and cinnamon-laced coffee.
- 12 ounces cooked pork roast (shredded or cut into 1/2-inch dice, about 5 cups)
- oil (spray)
- 12 ounces crusty Italian bread (or French bread, with crusts, cut or torn into 3/4-inch pieces, about 12 cups)
- 7 ounces green chile (chopped)
- 4 ounces chèvre (spreadable goat cheese, crumbled, about 1 cup*)
- 3 tablespoons sage (chopped)
- 7 large eggs
- 3 cups milk (low-fat is okay)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Spray a 2-quart casserole dish with cooking oil. Arrange 1/2 of the bread in the dish. Top with 1/2 of the pork, 1/2 of the chiles, 1/2 of the cheese, and 1/2 of the sage. Repeat 1 time, making 2 layers. Set aside.
- In a large bowl, whisk the eggs. Whisk in the milk, salt, and pepper. Pour egg mixture over casserole and set aside for 20 minutes, pressing on the bread occasionally to help it absorb the liquid.
- Meanwhile, preheat oven to 350 degrees F.
- Bake until browned and the center is set, about 1 hour. Let stand 10 minutes before cutting and serving.