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Preheat oven to 350 degrees F. Put bread in bottom of 9x13 inch pan. Sprinkle with meat and cheese. Beat eggs, 2 cups milk, mustard and slat until fluffy and pour over meat and bread. Cover and refrigerate overnight. Top with the soup mixed with the remaining 1/2 cup of milk.
Bake, uncovered, for up to 1 1/2 hour until set. Let stand 5 minutes before serving.
By Robin from Washington, IA
Below you can read previous posts and comments about this topic. The discussions on this page have been archived 2 times. Select a discussion and read the feedback here.
(Archived Mar 15, 2010)Baked Eggs
Coat a baking dish with spray oil. Break in the amount of eggs you wish to eat or serve. Break any bread you have on hand into small pieces on top of the eggs. Add milk, or coffee creamer to moisten the bread. Add salt, pepper and butter as desired.
Bake at 350 degrees F. for about 25 minutes or until the top looks as pictured.
This can also be made in muffin tins; breaking one egg in each muffin hole. Do the same with the other ingredients. It's easier to add the milk to this from a cup than the jug, in case you overdo it!
I haven't tried using only egg whites with this (as in special diet) but I'd imagine it to be just as wonderful either way and I especially love making this dish when eggs are on sale as they were this week! ;)
Source: my mom
By melody_yesterday from Otterville, MO
(Archived Jul 01, 2009)Baked Eggs
Place bread crumbs in a buttered 9x13 inch baking pan. Top with grated cheese. Beat eggs. Mix with salt, mustard and milk. Pour over bread and cheese. Cover with foil. Refrigerate overnight. Bake at 350 degrees F for 45 minutes with foil on. Uncover and bake 15 minutes more. 12-15 servings.
By Robin
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