Prep 15 mins
Cook 45 mins
This is easy to make (the night before), and yummy to eat the next morning. I made this for brunch and my friends wanted the recipe. Enjoy!
- 8 slices bread, cubed (I like to use whole wheat, or rye-pumpernickel)
- 1 lb sharp cheddar cheese, grated
- 6 eggs
- 2 cups milk
- 1⁄2 teaspoon salt
- 1⁄4 cup margarine, melted
- Grease a 9x13 inch pan.
- Add cubed bread.
- Spread cheese over bread.
- Beat eggs, add milk and salt; beat.
- Add melted margarine and pour over bread.
- Refrigerate overnight.
- Top with mushrooms, onion, green peppers, olives, etc.
- Bake at 350 degrees Fahreneheit for 45 to 55 minutes.
I went camping over the weekend and this dish was perfect! I loved being able to make this a day ahead and then just pop it in the oven the next morning (I camp in a motorhome :-). Everyone loved it and it was sooo easy. I topped it with onions and green bell pepper. Thanks for a great recipe!
This was fabulous, Sharon123. I made the basic recipe as written and then added ham, onions, and green onions (at my family's request), and it was enjoyed by all. I was worried about the addition of the bread cubes, but I think it worked quite well. I like the idea of serving this as a brunch dish for a large group (a holiday, or something maybe). And there are so many possible ways to go with this by dish adding whatever extra ingredients you like for an egg dish. Simple, plentiful, yet oh so tasty. Made for Please Review My Recipe tag game.
Made this with just a few changes. Cut in half for just DH and me, used Mexican Blend Cheese as that's what we had, added chopped and sauted onion, bell peppers and crispy fried bacon - then followed directions. Very good base recipe with so many options. I was worried that the bread would be soggy but not to fear - it wasn't. Did taste more like a breakfast casserole than an omelet - but oh so good. Made for I recommend tag game - holiday edition.