Egg and Cheese Bake

My mom makes it for Christmas morning every year, Doug and I make it for Sunday brunch, a weeknight dinner, or any other time it occurs to us.  You can change it up every time and add or remove ingredients based on your own taste.  Here is one of my favorite combinations.

Egg & Cheese Bake

10 eggs

1/2 loaf of white or white wheat bread or the equivalent in baguette

2 c. shredded cheese (1/2 cheddar, 1/2 pepperjack is my fave)

2 c. 2% milk

1 1/2 tsp. Herbs de Provence

1 finely diced shallot

pinch of red pepper flakes




Butter a casserole dish.

Take bread slices and slice off crusts.  This doesn’t have to be perfect.   Then cut into cubes.  You can also employ kids for this step.  Cooper and Soph never mind sitting at the table and tearing up bread for me.  Toss the bread in to your buttered casserole dish.

In medium mixing bowl, whisk eggs thoroughly.  Add the milk, shallot and Herbs de Provence, red pepper flakes and S&P.  Whisk them together.  Add the cheese.  Pour this mixture on top of your bread, cover with foil and put it in the fridge for a few hours.  Overnight works perfectly, or make it in the morning to have for brinner.

Remove from fridge and let it sit on the counter for about 20 min.

Bake at 350* uncovered for about 45 min or until center is cooked through completely.

Let it sit again for about 5 or 10 min and then cut in to squares and serve.  Yum.  Plus, your house will smell fabulous!

Doug likes his served with a 1/2 of a sliced avocado on the side which is a lovely addition~

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