oven eggs
- Categories
- Eggs
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 6 | Eggs Or Egg Scramblers |
| 2 cups | Milk or half & half |
| 12 slices | Bread; (crusts removed) |
| ½ pounds | Shredded cheese |
| 6 tablespoons | Butter or margarine |
| 1 teaspoon | Salt |
| 4 teaspoons | Dry mustard |
Cube bread and spread in a 2 quart greased casserole. In a heavy saucepan melt the cheese and butter and pour over bread. Beat well the eggs, milk, salt and mustard. Pour over bread and cheese. Mix lightly with a fork. Let stand in refrigerator overnight. Take out of refrigerator 2 hours before baking. Bake at 300 degrees for 1 hour. Excellent for brunch. Serves 8-10.
One cup diced ham is an excellent addition. Add at the time you are mixing the casserole.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Feb 28, 1998
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