Breakfast/Brunch

Egg Bake
SUBMITTED by Debra D, Marshall, MN
I serve this often for company and family.

3 slices of white bread, cubed
1/2 1 lb. shredded cheddar cheese
4 eggs, beaten well
2 C. Milk
1/2 tsp. dry mustard

Butter casserole, put bread cubes and cheese in the casserole. Whisk mustard with eggs and milk; pour over the bread and cheese. Refrigerate overnight and take out an hour before you bake. Bake 1 hour in 325 degree oven. If short on time, microwave on defrost for about 3 minutes, then bake rather than letting it sit out for an hour.

Notes: I serve this often for company and family; its great with a fruit and any breakfast meat. Making it the night before is a timesaver in the morning.

 

 

 


 

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