Sunday, April 12, 2009
Egg Bake For Easter Brunch
I found this excellent recipe years ago and it has become my favorite thing to make for brunch. I'm taking it to Easter breakfast at my mom's. It goes together really fast ... and tastes great. I'll take it out of the refrigerator in the morning and bake it before we go. Then we'll pop it in the oven at Mom's to keep it warm until we eat.
HUCKLEBERRY INN EGG BAKE
serves 8-10 people.
8 slices bread, crusts trimmed off and cubed
1/2 lb. grated cheddar cheese
1/2 lb. grated Swiss cheese
1 lb. bacon, cooked and crumbled
6 green onions, diced (or 1 bunch)
2 cups milk
1-1/2 cups half-and-half
2 tsp. Worcestershire
1 tsp. dry mustard
Butter 3 qt. casserole. Mix bread, onion, cheese, and bacon. Arrange the bread cubes in the bottom of casserole dish, then add cheese, then onions, and last bacon. Beat eggs; add milk, half-and-half, and seasonings. Pour over bread mixture. Cover. Let set overnight in refrigerator. Allow to come to room temp for about an hour before baking. Bake uncovered at 325* for 1 hour.