Breakfast casserole bakes have always been an essential part of our annual Christmas Day Brunch and I have made several varieties until I finally settled on this one. Why? Because it is quick, easy and has ingredients that I usually have on hand. Plus, it is so chessely delicious with a crunchy top and custardy egg center. Besides all that, it is Sparky’s absolute favorite! It is so quick and yummy that I make it throughout the year and not just Christmas. When Dan is gone for work during the week he has a typical European breakfast of cold cuts like salami and ham with a hardboiled egg and bread. So, on the weekends when he is home, nothing makes him happier than a good ol’ American breakfast. This egg bake with a side of bacon, or sausage and some fruit is just wonderful!
Just LOOK at that smile!
Enough talk for now. Let’s build an egg bake! Here’s what we’ll need.
Here’s another cute pair of S&P shakers from my collection!
Just had to show these to you! They make me smile.
Simply Cheesy Breakfast Bake
Ingredients
- 6-8 Slices White Bread cubed. I cut 5 rows down and 4 across.
- 6 Ounces Sharp Cheddar Cheese grated. I can't get bags of grated cheddar here. I'm lucky when I find cheddar!
- 1/3 Cup Butter melted
- 1 TBSP Mustard Yellow or Dijon work fine
- 4 Large Eggs Whisked together
- 1-1/4 Cups Milk
- 1/4 Tsp Salt
- 1/8 Tsp Pepper
Instructions
- Butter an 8 inch square baking dish and set it aside.
- Grate your cheddar and set aside for a minute.
- Slice and cube your bread. Evenly spread about 1/3 of the cubed bread in the pan. I slice the bread 5 rows down and 4 across.
- Drizzle 1/3 of the melted butter over the bread cubes and add 1/2 of the grated cheese.
- Repeat this layer, then top it with the remaining bread and melted butter.
- Whisk up the eggs.
- Whisk together the milk, mustard, eggs and salt and pepper until well combined. Really mix it well as the mustard has a tendency to settle on the bottom.
- Slowly and evenly pour this mixture over the bread and cheese. Wait a couple of minutes for it to soak in. Tilt your pan and if you can see a little milk then your good to go. If milk is not visible add a little more. This all depends on the bread you use and how thick it is.
- Pop 'er in the pre-heated oven and bake for about one hour until the top is brown and crisp. The casserole should be nice and moist but not runny. Remove from the oven and either cut it in quarters or just use a big spoon to scoop it onto your plates. Enjoy!
- This easily serves 4 people and as there are just the 2 of us, I have to tell you that it reheats in the microwave wonderfully! If served as part of a larger brunch with several dishes, I think you can get 6-8 servings.
Karen,
This looks and sounds yummy. So, I will be making this for us Christmas morning. I’ll let you know how it turns out and will post a picture too.
Hugs
Shar
That’s awesome Sharon! Thanks. Cutting up the bread is the most time consuming part and it only takes a minute. If you have a bag of grated cheddar it will be even faster! Can’t wait to see your picture.
Hugs to you,
Karen
Karen, I made this recipe for our Christmas morning breakfast, and loved it! It is very easy to assemble, and it bakes in a very timely manner. I enjoyed the leftovers, as well. This recipe is a definite keeper for me. Looking forward to making it again. Thank-you!
Hi Patty,
Thank you for the feedback. It’s so gratifying to know that you tried the recipe and enjoyed it! I appreciate you taking the time to comment!
Hugs,
Karen, TJG
Will definitely try this recipe!!!
Thanks Cindy!
I hope you like it as much as we do.
Hugs,
Karen, TJG
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