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Cheese And Egg Brunch

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  Bread slice 6
  Canned mushroom 14 Ounce (1 Large Can)
  Sliced stuffed olives 1⁄2 Cup (8 tbs)
  Aged cheddar cheese/Swiss cheese 3⁄4 Pound, grated
  Eggs 4 , beaten
  Milk 2 Cup (32 tbs)
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon

Break bread into pieces the size of a quarter.
Place half of the bread in a buttered 3 quart casserole.
Over this spread in layers the mushrooms, olives and grated cheeses.
Spread the remaining bread cubes over the top.
Beat the eggs, add milk and seasonings and pour over all.
Refrigerate overnight.
Bake uncovered for 1 hour at 350°.
Take from oven and let set for 10 minutes before serving.
Serve with sausage or bacon, hot rolls or sweet rolls.

Recipe Summary

Main Dish
Holiday, Party

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2462 Calories from Fat 1423

% Daily Value*

Total Fat 159 g244.1%

Saturated Fat 78 g390.2%

Trans Fat 0 g

Cholesterol 1203.1 mg401%

Sodium 5777.9 mg240.7%

Total Carbohydrates 111 g36.9%

Dietary Fiber 4.1 g16.3%

Sugars 26.6 g

Protein 53 g106.1%

Vitamin A 28.7% Vitamin C 0.03%

Calcium 373.5% Iron 45.9%

*Based on a 2000 Calorie diet

Cheese And Egg Brunch Recipe