Egg casseroles are not my strong suite. But, I have such a love affair with egg casserole my sister served it at my wedding shower and my cousin made at least two huge dishes of it for my wedding morning. I love the stuff.

But I can’t make it. Not for lack of trying. If you ask my husband or roommate they will tell you I’m always baking sickly, dry, flavorless versions of it. I feel bad force feeding it to them each morning, but someone has to eat it.

So my husband was pleasantly surprised when he got off work to meet me in our house, brandishing a camera, taking pictures of an actually decent egg casserole. In fact, he had a piece before it had finished cooling completely. I think that means I succeeded.

I used this recipe to get started, since I’m no good baking on the fly. Instead of bacon, I substituted 1/2 cup shredded pork (I’ll post this recipe later). I puzzled over what 2 slices of bread might equal in cups, since I make my own bread, rather than using the store bought version. Thanks to Google, I discovered 2 slices are equal to about 1/2 cup of cubed bread.

Also, the original recipe said to pour the finished mixture into a 9×13 pan. I do not recommend this, as your finished egg casserole will be flat as a pancake. I used an 8×8 pan successfully.

I put it in the oven at 350 for 20 minutes, then checked it. The middle was still quite gooey, but when I poked it with a toothpick only 3-4 minutes later the middle was firm. It was done!