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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Here's another one my mom made frequently during the winter for Sunday lunches; she'd get it ready before we left for church and then it would be ready to pop in the oven as soon as we arrived home afterwards. Ingredients:
10 slices rye bread, cubed (or wholewheat) |
1 (12 ounce) can corned beef, crumbled |
2 1/2 cups shredded swiss cheese |
6 eggs, slightly beaten |
3 cups milk |
Directions:
1. Preheat oven to 350; grease a 13x9 pan.
2. Lay bread cubes in pan, scatter crumbled beef over that, then the cheese.
3. Beat eggs and milk, add some salt & pepper to taste; blend well and pour over the cheese-meat-bread; cover with foil.
4. At this point, you may chill overnight to serve for breakfast (in which case, allow 20 extra minutes for baking).
5. Otherwise bake 45 minutes with foil ON; then remove foil and bake 10 more minutes until bubbly and puffed; serve immediately.
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