Thanks to Liz for sharing this breakfast casserole with eggs and cheese. The blend of Monterey Jack and Cheddar cheeses make this a flavorful breakfast casserole.
For a heartier dish, add a layer of bacon or sausage between the bread and cheeses.
Cook Time: 45 minutes
Total Time: 45 minutes
Yield: Serves 5 to 6
- 12 slices thin sliced bread
- 1/2 cup softened butter
- 3/4 cup shredded Monterey Jack Cheese
- 3/4 cup shredded Cheddar Cheese
- 2 1/2 cups milk
- 2 teaspoons salt
- 1/4 teaspoon ground cayenne pepper
- 5 large eggs, slightly beaten
Butter bread and cut in 1/2 inch strips. Layer in a 9x5x3-inch loaf pan alternating with the cheeses. Add seasonings to the milk and whisk in the eggs. Pour the egg and milk mixture over bread and let stand in refrigerator overnight.
Bake in a preheated 350° F (180° C/Gas Mark 4) oven until lightly browned and puffed, about 45 minutes to 1 hour. A knife inserted into the center should come out clean.
Serves 5 to 6.
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