I had a brunch at my wedding and used this recipe as the egg bake- I made one just cheese and one with peppers and mushrooms added- this is WONDERFUL with Chorizo too... make night before and cook next day to make it really easy.... :) Hope you enjoy- it sure got rave reviews at my wedding!
- 8 slices bread, cubed
- 1 cup shredded sharp cheddar cheese (i love Cracker Barrel extra sharp cheddar)
- 1 cup shredded monterey jack cheese
- 10 eggs
- 2 cups milk
- 2 teaspoons dry mustard
- 2 teaspoons dill
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon white pepper
- 1⁄2 small yellow onion, chopped
- chives (optional)
- green pepper (optional)
- red pepper (optional)
- orange bell pepper (optional)
- yellow bell pepper (optional)
- mushroom (optional)
- broccoli (optional)
- Prepare a 9 X 13 pan (greased).
- Spread cubed bread evenly; cover with cheese.
- Beat eggs until light and fluffy.
- Add remaining ingredients.
- pour over bread and refrigerate overnight.
- Bake for 50 minutes at 350 degrees or until set.
I made this for some friends who came for lunch today, and got lots of compliments. I used an older loaf of a crusty sourdough bread that I left out on the counter for a few days. Then, I chopped up a package of turkey bacon, cooked it, and sprinkled it on top of the bread. In the same pan I had cooked the bacon in, I added a little bit of oil and browned half of an onion and a 2 cloves of garlic and sprinkled them on top of the bacon. I topped that with 1 c. cheddar and 1 c. swiss. I also didn't have 2 tsp. of dill so, I only used one, but added 1 tsp. of a 15 ingedient blend no salt mix. I didn't try this...wish I could have...but from the look, the smell, and the compliments, I think I will keep this as my stand by egg bake from now on! P.S. For a tasty treat try ham and chopped asparagus, or roasted red pepper, artichoke heart, spinanch, and goat cheese!
Megan, you are not boasting when you say, "Best." I've tried many egg bakes and this one tops them all; without reservation I call this the best ever. I'm not a fan of dill in anything but pickles, but this works. Albeit, the shining characteristic of your dish is texture and I would submit that any seasoning or ingredient combinations befitting the preparer's tastebuds would be complimented by the strength of this recipe. This is a keeper and will replace all previous efforts I've found as they sink to the level of mediocrity in comparison. Thank you for posting.
Really good and so simple to throw together. I was cooking for some guests that couldn't fathom veggies for breakfast so I made a plain version with just chives sprinkled on top. Was suberb in it's simplicity, but I personally will load it up with veggies next time. Thanks for posting!!!