Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 | Eggs |
| 2 cups | Milk |
| 1 teaspoon | Dry mustard |
| ½ teaspoon | Salt |
| 2 cups | Fresh bread cubes (3 slices) |
| 1 cup | Tomatoes; peeled, cubed & drained on paper towels |
| 1 tablespoon | Chopped parsley |
| 8 ounces | Shredded Swiss or Cheddar |
| 1 | Jar (4-1/2 oz) sliced mushrooms, drained |
In large bowl, beat eggs. Stir in milk, mustard & salt. Add remaining ingredients; mix well. Pour in ungreased 8"(2qt)square dish. Cover and refrigerate 3hrs or overnight. Heat oven to 350°. Bake 55-65min or til golden brown and center is set. Let stand 15min; cut in squares to serve.
Tip: serve w/ salsa, if desired. 4-6servings. from "Fresh Fruits and Vegtables" Posted to KitMailbox Digest by "Dan D." <itisme@...> on Jul 22, 1997