Prep 10 mins
Cook 25 mins
My parents always served this egg casserole for special occasion breakfasts, and it remains one of my favorites. In the summer, they often served it along with tomatoes from the garden or fresh fruit and in the winter we often served it with hearty bread or grits and juice. Delicious!
- 1 cup grated cheddar cheese
- 2 tablespoons butter
- 1⁄2 cup cream
- 1 teaspoon prepared mustard (regular or spicy brown)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 6 eggs, beaten
- Preheat oven to 350 degrees.
- Sprinkle cheese in 9x9 inch square baking dish.
- Dot with butter.
- Mix cream, mustard, salt, and pepper, and pour half of the mixture over the cheese.
- Pour eggs on top.
- Pour remaining cream mixture over the eggs.
- Bake 25 minutes.
- Serve immediately.
I love mustard so doubled the measurement. My eggs ended up sticking to the pan, so next time I'm going to use a cooking spray oil before adding the ingredients. This is a very moist casserole and great for a brunch with a side of toast and fruit!
Delicious, cheesy, and easy brunch dish. I liked the flavor the little bit of mustard gave it. We will definitely have this often. Thanks for posting.
I really enjoyed this, as did my spouse, but it did not go over well at a breakfast potluck. It looked a little different than your 'typical' egg casserole, and I guess our church members aren't the adventurous type at breakfast! Also, I doubled the recipe and put it in a 9X13 pan. It only took about 5 extra minutes cooking time.