Bloody Mary Breakfast Bake

Well being back at work after 18 months is beyond exhausting. The main thing is I am now in an office job! Haven’t had an office job for 7 years! I LOVED my last job, I worked from home on my schedule. It was wonderful. But alas, our economy had other ideas. Either way I am now in my first week back and I’m so tired every night I barely have time to read emails. I am going to do my best to get the blog done without fail though. I’m sure once I get back in a routine I will be fine. But till then please bear with me! Thanks.

Ok, this recipe I found in a Rachael Ray magazine but it’s also a recipe from CorningWare. I have not made this yet but it looks pretty easy and I plan to do this next time I have brunch or company stay over on the weekend. I love a good Bloody Mary so this sounded intriguing. No there is no vodka in it but that doesn’t mean you can’t make an actual Bloody Mary to go with it!  It’s an easy recipe so give it a try. I will swap out the photo once I make it myself! The recipe says to use a 1.5 quart square casserole but you can use a longer one also.

Photo is for illustrative purposes only

INGREDIENTS:

8 slices soft light white sandwich bread, crusts removed

3 cups shredded pepper jack cheese

9 large eggs (or egg substitute 2¼ cups)

2 cups low-milk or fat-free half-and-half

½ teaspoon celery salt

1 jar salsa (16 ounces), your choice

DIRECTIONS:

1. Grease a 1.5 quart square casserole dish. Arrange 2½ slices of bread in the bottom of the dish. Sprinkle 1/3 cup shredded cheese on top and cover with another 2½ slices of bread.

2. Layer on another 1/3 cup shredded cheese and top with the final 3 pieces of bread.

3. In a medium bowl, beat eggs, milk and celery salt. Pour over the bread layer; let stand.

4. Bake in a 375º oven for 40-45 minutes, then cover with salsa, sprinkle with remaining pepper jack cheese and bake for 5 minutes more.

5. Let stand for 5 minutes before serving.

Serves 12