Holiday Breakfast Casserole With Chicken Tocino
Of all the baked goods, bread pudding is probably my favorite. Every now and then, when I want to take a break from my rice dishes, I would make me some bread pudding. I’d eat them for breakfast, lunch, dinner or snack.
The cool-weathered holidays are always a good time to have some warm bread pudding.
For this recipe, breakfast was foremost on my mind, and what better way to make it than with one’s favorite breakfast meat like sausage or ham. To inject a Filipino flair to it, I used chicken tocino.
Tocino, a popular breakfast meat in the Philippines, is basically a sweet-tasting cured meat, usually pork. But it also comes in chicken and is prepared and packaged like a roll or loaf and is available in Filipino grocery stores. Think bologna or pepperoni!
3-4 pieces English muffins, sliced into cubes
1/2 lb Chicken tocino sausage (available at Filipino grocery stores), or regular sausage or ham, sliced
1 cup shredded cheddar or mozzarella cheese
6 eggs, beaten
2 cups evaporated milk
1 tsp salt
1 tsp ground cinnamon
Olive oil spray
2 tbsps honey
Cook the chicken tocino according to package instructions and slice thinly. Lightly spray a 9-inch baking pan with Olive oil. Spread the bread cubes to line the entire width of the pan. Top the bread cubes with the chicken tocino or ham slices. Spread the shredded cheese over the chicken or ham slices. In a medium bowl, add the milk to the beaten eggs and whisk. Add salt and cinnamon. Mix well. Pour the egg mixture over the bread, sausage and cheese mixture. Cover pan with plastic wrap and refrigerate for at least 8 hours. When ready to bake, take out the casserole mixture from the refrigerator at least 30 minutes before baking. Heat the oven to 375 degrees then place the pan in the oven. Bake the casserole for about an hour. Remove from oven, let cool for a few minutes, slice and serve with honey.