This Cheesy Egg Casserole is an easy recipe to put together the night before and adding your favorite breakfast meat and vegetables can make it even better.
Barbara found this recipe in the Savory Samplings from Historic Madison, Indiana cookbook. It was called Baked Cheese Fondue but that does not really describe what this dish is.
Despite the name, we do agree with the original version in that this is excellent for breakfast, brunch or lunch. We also think it make a great breakfast for dinner.
Cheesy Egg Casserole
Be sure to butter the bread before you cut it into cubes. Barbara used some leftover hamburger and hot dog buns that were becoming stale. These kinds of dishes are a great way to use up bread that is on the edge of being stale.
Butter your 1.5 quart baking dish before adding the bread and cheese. Barbara uses many of our late grandma’s dishes, as you can see in the photos on this blog.
I guess that’s appropriate as she and her family live on the farm where our grandparents raised our dad and his brothers. Barbara might as well use Grandma’s dishes in the kitchen where we all cooked and baked with our grandma many years ago.
The Easy Egg Casserole is a great base recipe for a casserole. It would be delicious with cubed ham, bacon and veggies added.
This is a great base recipe for a casserole. Barbara added that the leftovers were scrumptious too.
- Butter
- 5 slices bread
- 1 ½ cups shredded cheddar cheese
- 4 eggs beaten
- 2 cups milk
- Pinch of dry mustard
- Salt and pepper
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Butter bread slices and cut into cubes.
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In a 1 ½ quart buttered baking dish, alternate layers of bread cubes and grated cheese.
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Mix beaten eggs, milk, mustard, salt and pepper.
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Pour over bread and cheese mixture.
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Store in refrigerator overnight.
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Starting in a cold oven, bake at 350 degrees F for 1 hour. If not golden after an hour, bake a few minutes longer.
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