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.
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)
8 eggs
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.


  1. Oh that looks fabulous! Now all I need is an occassion to make it.

    When my folks have pig pickin's they always have a house full of people that come the night before to help with setting up and getting the fire started (at 4 or 5 a.m.)I betcha they'd love something like this that can be prepared the night before and then cooked in the morning.

  2. Moggy, I have never heard of a pig pickin' but I bet it's a blast!