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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is an easy breakfast dish-great to make ahead for rushed mornings as it can be refrigerated overnight. Almost any chopped vegetable or meat can be added; just add before the cheese layer. If you're feeding a crowd, just double and use a 9x13 pan. This is adapted from a Mennonite cookbook, More-with-Less. Ingredients:
6 slices bread, torn (can be dry) |
1/4 cup melted butter |
2 cups shredded cheddar cheese |
1 1/3 cups milk |
2 eggs |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon dry mustard |
1 tablespoon dried parsley |
pepper, to taste |
Directions:
1. Arrange half the bread in a buttered 2 1/2 quart baking dish or 8x8 pan.
2. Drizzle half the melted butter over the bread.
3. If adding veggies or meat layer those on next.
4. Cover with the shredded cheese.
5. Top with remaining bread and drizzle remaining butter over.
6. In a small bowl, beat the milk, eggs and seasonings.
7. Pour over the bread.
8. Bake, covered, at 350 degrees for 40 minutes. Uncover and bake 10 more minutes.
9. Can be refrigerated unbaked up to 1 day.
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