Cheese And Egg Brunch Recipe
Ingredients
| Bread slice | 6 | |
| Mushrooms large can | 1 | |
| Stuffed olives | 1/2 Cup (16 tbs) | |
| Cheddar | 3/4 Pound, grated | |
| Eggs | 4 , beaten | |
| Milk | 2 Cup (16 tbs) | |
| Dry mustard | 1/2 Tablespoon | |
| Salt | 1/2 Tablespoon |
Directions
Break bread into pieces the size of a quarter.
Place half of the bread in a buttered 3 quart casserole.
Over this spread in layers the mushrooms, olives and grated cheeses.
Spread the remaining bread cubes over the top.
Beat the eggs, add milk and seasonings and pour over all.
Refrigerate overnight.
Bake uncovered for 1 hour at 350°.
Take from oven and let set for 10 minutes before serving.
Serve with sausage or bacon, hot rolls or sweet rolls.
Place half of the bread in a buttered 3 quart casserole.
Over this spread in layers the mushrooms, olives and grated cheeses.
Spread the remaining bread cubes over the top.
Beat the eggs, add milk and seasonings and pour over all.
Refrigerate overnight.
Bake uncovered for 1 hour at 350°.
Take from oven and let set for 10 minutes before serving.
Serve with sausage or bacon, hot rolls or sweet rolls.
Chef
