| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs |
4 |
Servings |
INGREDIENTS
| 6 |
|
Eggs Or Egg Scramblers |
| 2 |
c |
Milk or half & half |
| 12 |
sl |
Bread; (crusts removed) |
| 1/2 |
lb |
Shredded cheese |
| 6 |
tb |
Butter or margarine |
| 1 |
ts |
Salt |
| 4 |
ts |
Dry mustard |
INSTRUCTIONS
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@gj.net> on
Feb 28, 1998
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