Recipe: Tidbit



I just got this great recipe for and Egg and Cheese casserole from my mother-in-law who got it from her good friend. It was a big hit and thought I would share it. It is so easy (and I love easy!) but especially when easy tastes this good. Give it a try and enjoy!


Egg and Cheese Casserole
PREHEAT OVEN AT 375      
PREP TIME: 15 MINUTES
COOKING TIME: 45 MINUTES        
SERVES 12-14

USE: 9X13 GLASS BAKING DISH

INGREDIENTS

14 SLICES WHITE BREAD, CRUSTS REMOVED AND CUBED
½ LB. SAUSAGE (cooked) OR HAM CUBED
2 CUPS SHARP CHEDDAR CHEESE, GRATED
1 ½ CUP GRATED SWISS CHEESE
7 LARGE EGGS
3 CUPS MILK
½ TSP ONION POWDER OR SCALLIONS (chopped finely- approx. ¼ cup)
½ TSP DRY MUSTARD
3 CUPS CRUSHED CORNFLAKES
1/8 – ¼ CUP MELTED BUTTER


GREASE BAKING DISH WITH BUTTER (or use PAM)
SPREAD BOTTOM WITH HALF THE BREAD CUBES, SPREAD SAUSAGE AND BOTH CHEESES EVENLY OVER THE BREAD.  
ADD REMAINDER OF THE BREAD CUBES.
MIX EGGS, MILK, ONION POWDER and MUSTARD TOGETHER. 
POUR OVER BREAD, SAUSAGE AND CHEESE. 
PAT DOWN TO SOAK BREAD WITH EGG MIXTURE, REFRIGERATE OVERNIGHT.
SPREAD CRUSHED CORNFLAKES EVENLY. 
BAKE AT 375 FOR 45 MINUTES (about could be longer). 
LET STAND AT LEAST 10 MINUTES BEFORE SERVING.







1 comment:

  1. I've eaten this breakfast dish...more than once...and it's incredible! The Jarlsberg swiss cheese makes the recipe. Get a block of it and shred it fresh. You will get rave reviews when you make it so be ready to make it again.

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