Best Brunch Egg Bake!
photo by Megan Krape
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
12
ingredients
- 8 slices bread, cubed
- 1 cup shredded sharp cheddar cheese (i love Cracker Barrel extra sharp cheddar)
- 1 cup shredded monterey jack cheese
- 10 eggs
- 2 cups milk
- 2 teaspoons dry mustard
- 2 teaspoons dill
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon white pepper
- salt
- 1⁄2 small yellow onion, chopped
-
ADD
- chives (optional)
- green pepper (optional)
- red pepper (optional)
- orange bell pepper (optional)
- yellow bell pepper (optional)
- mushroom (optional)
- broccoli (optional)
directions
- Prepare a 9 X 13 pan (greased).
- Spread cubed bread evenly; cover with cheese.
- Beat eggs until light and fluffy.
- Add remaining ingredients.
- pour over bread and refrigerate overnight.
- Bake for 50 minutes at 350 degrees or until set.
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Reviews
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Very good base recipe. Very easy to customize! A bit bland, should play around with the seasoning. But the directions left me with a few questions. First, I loaded mine with sauteed sausage and veggies so my 9x13 pan was filled to the top but the eggs didn't quite reach that high. Don't worry, it will cook up. Also the temp was a bit high for my oven and maybe the glass pan made a difference. After 50 minutes the middle was still wet, cooked for an extra 15 minutes. Next time I'll lower the temp and plan to cook for 90 minutes to see how that goes.
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Megan, you are not boasting when you say, "Best." I've tried many egg bakes and this one tops them all; without reservation I call this the best ever. I'm not a fan of dill in anything but pickles, but this works. Albeit, the shining characteristic of your dish is texture and I would submit that any seasoning or ingredient combinations befitting the preparer's tastebuds would be complimented by the strength of this recipe. This is a keeper and will replace all previous efforts I've found as they sink to the level of mediocrity in comparison. Thank you for posting.
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I made this for some friends who came for lunch today, and got lots of compliments. I used an older loaf of a crusty sourdough bread that I left out on the counter for a few days. Then, I chopped up a package of turkey bacon, cooked it, and sprinkled it on top of the bread. In the same pan I had cooked the bacon in, I added a little bit of oil and browned half of an onion and a 2 cloves of garlic and sprinkled them on top of the bacon. I topped that with 1 c. cheddar and 1 c. swiss. I also didn't have 2 tsp. of dill so, I only used one, but added 1 tsp. of a 15 ingedient blend no salt mix. I didn't try this...wish I could have...but from the look, the smell, and the compliments, I think I will keep this as my stand by egg bake from now on! P.S. For a tasty treat try ham and chopped asparagus, or roasted red pepper, artichoke heart, spinanch, and goat cheese!
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This is our favorite egg bake now! We served it this morning and everyone loved it! I stuck with the recipe as given, however I fried 14 oz of andouille sausage to include as well. I also reserved 1-2 Tbl of sausage grease and sautéed the orange pepper until skins were slightly charred! It added a wonderful flavor! So, I won't even look for another recipe. This was the best!
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RECIPE SUBMITTED BY
Air Force Medic, Military wife, I love to cook and bake and am (mostly- I did work as a recipe developer for a large food-science company once upon a time) a self-taught baker and chef! I love love LOVE to travel- my husband and I currently live in Germany with the US military. Great way to travel on the cheap and try foods from all across the world! :)