Don’t you just want to dive right into this…in all of its straight out of the oven fluffy cheese and egg glory??
I know I do…even though I just did, and I’m really full! But this wonderful egg bake that Heather made for Easter brunch will settle flat in about 15 seconds, so now is the time! Sliced up, it’s a great way to satisfy your whole Easter brunch crew, and it can bake away while the Easter egg hunt is going on.
Grapefruit and mimosas are a good pairing!
The recipe is super simple and is prepared the day before.
- 10 slices Pepperidge Farm white sandwich bread, cubed
- 1 lb. grated cheddar cheese
- 8 eggs, beaten
- 4 cups milk
- 1 tsp. salt
- 1 tsp. pepper
Grease a 9×13 baking dish. Alternate layers of bread and cheese. Mix remaining ingredients together and pour mixture over layers. Refrigerate overnight. Bake uncovered at 325˚ for 1 hour.
It should look like this before baking. Count flavor not calories! 🙂
A tip from my wonderful chef: the Pepperidge Farm bread is a key ingredient, and other bread doesn’t work as well. Heather kept this egg bake kid friendly, but don’t be afraid to add any pre-cooked ingredients such as ham, peppers, onions, sausage, or anything else you can dream up. You could also experiment with different kinds of cheese. Let us know what you come up with!
Enjoy your Easter! Cheers!
2eat2drink 