"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for River Brunch Egg Casserole, by Joan Schuller, is from Mrs. Schuller's Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cups cubed white bread 8 oz. shredded sharp cheddar ¼ c. chopped onion ¼ cup chopped green pepper 4 oz. sliced fresh mushrooms ½ cup chopped and peeled grape tomatoes 10 eggs, beaten 4 cups milk ¼ tsp. onion powder ¼ tsp. black pepper 1 T chopped parsley or cilantro 1 tsp. dry mustard 1 tsp. salt
Crumbled bacon Chopped ham
In a 9x13 pan, layer bread, cheese, onion, green pepper, mushrooms, and tomatoes. Mix together eggs, milk, onion powder, and black pepper, cilantro, mustard, and salt. Pour over layers. Add crumbled bacon and ham in amount desired. Bake at 325 degrees 50-60 minutes. (Added: artichoke hearts)
On the Banks of the Iowa River Brunch recipe! Mary Ellen's & Suzie's recipe.
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