From 2009 Southern Living Annual Recipes
I made this casserole for New Year's Day brunch, and it was easy to put together, hearty, and delicious. The Texas toast gave it great flavor, and the crunchy edges were divine.
Right after I assembled it, I regretted not adding some cooked ham or sausage in between the bread layers. It was wonderful on its own, but I think the addition of meat would have put it over the top.
5 large eggs
1 cup milk
1 1/2 tsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. ground red pepper
1 (9.5-oz.) package frozen mozzarella and Monterey Jack cheese Texas toast, chopped
1 cup grated Cheddar cheese
Whisk together first 5 ingredients until blended. In a greased 11x7 baking dish, layer half of the Texas toast and sprinkle with half of the cheese. Repeat layers. Pour the egg mixture over the top. Cover and chill 4 to 24 hours.
Bake at 325 degrees for 50 to 55 minutes or until center is set.
I made this casserole for New Year's Day brunch, and it was easy to put together, hearty, and delicious. The Texas toast gave it great flavor, and the crunchy edges were divine.
Right after I assembled it, I regretted not adding some cooked ham or sausage in between the bread layers. It was wonderful on its own, but I think the addition of meat would have put it over the top.
5 large eggs
1 cup milk
1 1/2 tsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. ground red pepper
1 (9.5-oz.) package frozen mozzarella and Monterey Jack cheese Texas toast, chopped
1 cup grated Cheddar cheese
Whisk together first 5 ingredients until blended. In a greased 11x7 baking dish, layer half of the Texas toast and sprinkle with half of the cheese. Repeat layers. Pour the egg mixture over the top. Cover and chill 4 to 24 hours.
Bake at 325 degrees for 50 to 55 minutes or until center is set.
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1 comment:
That look yummy! Thanks for sharing the recipe.
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