| 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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