"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Egg and Cheese Brunch Casserole Recipe

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This recipe for Egg and Cheese Brunch Casserole, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Gregorio
Added: Monday, September 22, 2008


Old English©sliced cheese
Softened butter
Frozen Pepperidge Farm© bread
2c. milk
5 eggs

Grease 13 1/2 x 8 inch Pyrex© dish, set aside.
Butter about 12 slices of bread and using one slice of cheese
make 6 sandwiches.
Trim off crust and cut the sandwiches on a diagonal twice so
you are left with 4 small triangular sandwiches.
Line the greased dish with sandwiches in rows compactly
trying not to leave any spaces.
Mix together the eggs and milk and pour over the bread.
Cover and place in the refrigerator over night.
Remove the cover place the egg dish inside a larger dish filled
with some water. Place in the center of the oven.
Bake at 350 º for 1 hour until the tips begin to brown.
Remove and serve.




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