Yield: 4 Servings
Measure | Ingredient |
---|---|
6 \N | 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