"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Breakfast Egg Casserole Recipe

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This recipe for Breakfast Egg Casserole, by , is from The Pingel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
16 slices bread (buttered & remove crust)
8 slices sharp,or med cheese
8 slices ham (thin slice)
3 1/2 cups milk
5 eggs,,beaten
1 1/2 tsp dry mustard

Directions:
Directions:
Put 8 slices of bread buttered side down in 9 X 13 pan,then cheese, then ham..top with remaining 8 slices of bread,,buttered side up..beat eggs, milk & mustard..pour over bread..cover & refrigerate over night. in the A.M. bake 1 hr @ 350 Degrees

Number Of Servings:
Number Of Servings:
makes 8 servings

 

 

 

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