Three-Cheese Breakfast Casserole |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas Ingredients:
6 tablespoons butter, at room temperature |
6 slices thick-cut bread, crusts trimmed |
1/2 teaspoon pepper |
1/2 cup shredded swiss cheese |
1/2 cup shredded sharp cheddar cheese |
1/2 cup shredded manchego cheese |
1 1/2 cups whole milk |
6 large eggs |
2 teaspoons fresh oregano leaves (or 1/2 t. dried) |
Directions:
1. Butter 6 individual 8-ounce ramekins or one 9-inch square baking dish using 1 tablespoon of the butter.
2. With the remaining 5 tablespoons butter, spread one side of each slice of bread with butter.
3. Place a single slice, buttered side up in each ramekin, or lay the buttered slices in the baking dish.
4. Grind some pepper over each slice of bread.
5. Mix the three cheeses together.
6. Sprinkle each bread slice in a ramekin with 1/4 cup of cheese mixture, or sprinkle all of the cheese over the bread in the baking dish.
7. Beat the milk with the eggs in a bowl and add the oregano.
8. Pour over the cheese and bread in the ramekins or baking dish.
9. Cover and refrigerate overnight.
10. The next morning, preheat the oven to 350°.
11. Remove the casserole (s) from the refrigerator 30 minutes before baking and uncover.
12. Bake the ramekins for 20-25 minutes or the larger dish for 35-40 minutes, until puffed and golden brown.
13. Serve immediately.
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