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Egg Casserole Recipe

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This recipe for Egg Casserole, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Hardy
Added: Saturday, September 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large loaf day old French bread, torn in small pieces
6 T. unsalted butter, melted
3/4 lb. Swiss cheese, grated
1/2 lb. Jack cheese, grated
1/2 lb. shredded ham
16 eggs
3 1/4 c. milk
1/2 c. dry white wine
4 large green onions, minced
1 T. reg. mustard or 1 t. dry mustard
1/4 t. pepper
1/8 t. red pepper
1 1/2 c. sour cream, room temperature
2/3 to 1 c. fresh Parmesan cheese

Directions:
Directions:
Serves: 20-24
Preparation Time: 25 minutes

Butter two 9 x 13 pans. Spread bread on bottom and drizzle with butter. Sprinkle with cheese and ham. Beat eggs, milk, wine, green onions, mustard, and two kinds of pepper till foamy. Pour over bread mixture, then spread with sour cream. Cover with foil and bake at 325 for 40 min. Uncover and sprinkle Parmesan on top. Finish baking for 20 more minutes, uncovered.

Number Of Servings:
Number Of Servings:
20-24
Personal Notes:
Personal Notes:
Very light...Great for brunch!

 

 

 

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