1 lb. bacon or ham12 eggs
1 1/2 cups milk
3 cups grated cheese, mozarella or cheddar
6-8 slices bread (I use white with the crust still on)
Brown the meat. Grease 9x13 inch baking dish. Line bottom with bread slices. Sprinkle cheese over bread. Beat the eggs, add the milk. Pour over the bread and sprinkle cut-up ham or bacon on top. Refrigerate overnight. Bake in a 325 degree oven for 1 hour. Yield 6-12 servings depending on the size.
2 comments:
I saw that you use bread and I was wondering if it is 'spongy' like scrambled eggs or a little more 'mushy' like a twinky? I usually don't like egg recipes with bread, but I haven't had it with these ingredients before.
Because the bread soaks up the eggs overnight, most people don't even realize there is bread. I think it just gives it a little more structure. I would say it is spongy like scrambled eggs.
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