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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; it’s great
with a fruit and any breakfast meat. Making it the night before
is a timesaver in the morning.
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