 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
Ingredients:
12 slice(s) buttered bread |
2-1/4 cup(s) (10 ounces) shredded cheddar cheese, divided |
3 cup(s) frozen chopped broccoli, thawed and drained |
2 cup(s) diced cooked chicken |
6 eggs |
3 cup(s) milk |
2 tablespoon(s) finely chopped onion |
3/4 teaspoon(s) salt |
1/2 teaspoon(s) ground mustard |
1/4 teaspoon(s) pepper |
Directions:
1. • Using a doughnut cutter, cut 12 rings and holes from bread; set aside. Tear bread scraps and place in a greased 13-in. x 9-in. baking dish. Sprinkle with 2 cups cheese, broccoli and chicken. Arrange rings and holes, with buttered sides up, on top.
2. • Beat eggs, milk, onion, salt, mustard and pepper; pour over top. Cover and refrigerate 8 hours or overnight.
3. • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 55-60 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Yield: 6-8 servings.
|
|