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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Overnight Egg Breakfast Recipe

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This recipe for Overnight Egg Breakfast is from The Ormonde Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

8 slices white bread with crusts removed
½ cup butter or margarine
8 eggs, separated
1 cup grated Monterey jack cheese
1-2 cans diced Ortega green chilies (depending on how hot you want it)
2 cups milk
4 slices fried bacon chopped
Salt and pepper to taste

Butter a 9/13 dish. Cut bread into 1/2” cubes and place in dish. Dribble ¼ to ½ cup melted margarine over bread. Sprinkle with grated cheese, chilies and fried bacon. Separate the 8 eggs. Beat egg yolks and add milk, salt and pepper. Beat egg whites until stiff. Fold whites into egg yolks. Pour egg mixture over bread mixture. Cover and refrigerate overnight.



Directions:
Directions:
Bake uncovered at 325 for 40 minutes.
Personal Notes:
Personal Notes:
This goes well with the chili relleno recipe.

 

 

 

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