Refrigerate this egg and cheese casserole overnight, if desired, then pop it in the oven for breakfast or brunch.
Serve with fresh fruit, berries, or a warm fruit compote.
Cook Time: 40 minutes
Total Time: 40 minutes
- 16 slices white bread
- 1 pound cheddar cheese, sharp, shredded
- 2 teaspoons dry mustard
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 small can green chiles, chopped, 4 ounces
- 4 cups milk
- 6 eggs
Trim bread; cut into cubes. In a 3-quart baking dish, put in half the bread cubes, cheeses, dry mustard, salt , pepper, and green chilies. Repeat a second layer. Pour beaten eggs and milk over the layers.
Cover and refrigerate for at least 1 hour or overnight. Bake (uncovered) in a preheated 350° F (180° C/Gas Mark 4) for 30 to 40 minutes or until bubbly and slightly brown on top.
Serves 8 to 12.
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