Sunday, April 6, 2008

Brunch for a Bunch

This recipe came from Kylee McGee. From the Mrs. Ivy 4th grade cookbook that I edited.

(needs to be prepare the night before)

4 qt. casserole

loaf of egg bread, sliced

1 lb cheddar cheese, grated

1 lb jack cheese, grated

½ lb. mushrooms

3-4 green onions

1 green pepper

2 ½ c. milk


18 eggs

Lightly sauté mushrooms, green onions and green pepper in butter. Butter casserole. Remove crust from loaf of egg bread. Butter both sides of bread. Line bottom of casserole with bread. Place ½ of the cheese on top of the bread, add another layer of egg bread and top with remaining cheese. Add sautéed mushrooms, green onions and green pepper to casserole. Beat eggs with milk, pour over top. Refrigerate overnight. Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Serves 12 – 15. Recipe can easily be cut in half.

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