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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (213g) Recipe makes 6 servings |
||
| Calories 436 | ||
| Calories from Fat 264 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.4g | 45% | |
| Saturated Fat 16.5g | 82% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 282mg | 94% | |
| Sodium 1013mg | 42% | |
| Potassium 266mg | 7% | |
| Total Carbohydrate 21.7g | 7% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 2.1g | ||
| Protein 21.1g | 42% | |
Ingredients
- 8 slices bread, crust removed and cubed
- 1/2 lb sharp cheddar cheese, shredded
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon dry mustard
- cracked black pepper
- bacon or sausage or shrimp or crab (or all four!)
- 1/4 cup melted butter
Directions
1
Grease a 3 litre casserole dish or a 9 x 13 baking dish.2
Put cubed bread and shredded cheese in after lightly tossing together.3
Mix the eggs, milk, salt and dry mustard together.4
Pour mixture over bread and cheese in casserole dish.5
Add a bit of ground black pepper to the top.6
Refrigerate overnight, covered with plastic wrap.7
Before baking, pour 1/4 cup melted butter over the top, add bacon, shrimp, sausage, crab-- anything that sounds good.8
Bake at 350 F (180 C) for about 45 minutes.9
Let sit for 5 minutes before serving.10
Can also be served cold.11
Delicious with a side spinach salad.
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- Course > Breakfast
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Meat > Pork > Sausage
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Preparation > Equipment > Refrigerator
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: ladypit
On Dec 25, 2005
It was just the four of us for Christmas this year (and we had church early in the morning too) so I was looking for easy and tasty things to make ahead. This fit the bill and was really really tasty. I used a combination of leftover bread (some french and some pumpernickle which gave a lovely freckled appearance to the dish) and used low fat chicken and spinach sausage for the meat. Really wonderful flavor and so easy to make. I also loved it cold with some sweet pickles!
From: gurugirl
On Dec 26, 2004
This is a winner! Very easy to make, and the egg casserole has a nice firm texture! I used maple flavored sausage as a topping and added a little tabasco sauce before serving. Wonderful Christmas Day breakfast...many thanks for sharing this! 
From: Bergy
On Jun 20, 2004
I have just enjoyed a wonderful brunch thanks to your recipe levacks. I served it with stir fry peppers, mushrooms & onions. This is so easy. I tested it as a 2 egg dish and can see where it will be perfect for a large group. The 2 egg version took 25 minutes but next time I would leave it in for 5 minutes more to get the edges crunchy. A bit of oregano may go well in it but it is delicious just as is.
From: NcMysteryShopper
On Apr 14, 2005
This was so easy to throw together and tasted so good! I used Chicken and Apple Organic Sausage, other than that I followed the recipe exactly. A VERY picky three year old LOVED it! Thank you for posting this recipe!
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