| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Meats, Eggs | American | 6 | Servings | |
INGREDIENTS
| 12 | sl | Sourdough bread — or |
| 2 | c | Milk |
| 6 | sl | Whole-grain bread — halved |
| 1/2 | ts | Salt |
| 1 3/4 | c | Mozzarella or monterey jack |
| 1/2 | ts | Dry mustard |
| 1 1/2 | c | Cooked beef — lamb or pork |
| 1/4 | ts | Ground black pepper |
| Cut bite-size | ||
| 1 | ts | Worcestershire |
| 1 | c | Carrot or zucchini — shred |
| 1 | ts | Dried thyme leaves — |
| Crumble | ||
| 4 | Eggs | |
| 1 | ts | Dried basil leaves — |
| Crumble |
INSTRUCTIONS
In a 10x6x2 baking dish, layer bread slices to cover bottom of dish. Sprinkle cheese, meat and veggies over bread. In a bowl, stir togeteher the eggs, milk and seasonings till well mixed. Pour carefully over ingredients in baking dish. Cover. Let stand 1 hour at room temperature or in fridge for longer periods. Uncover. Bake 325~ for 50 to 60 minutes or until center is nearly set. Let stand 10 minutes. Cut into squares. Recipe By : From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”