Egg Dish

By cmschnettler

Ingredients

• Optional ingredients:
• 10-12 slices sandwich bread
• 1/2 Cup butter (1 stick), softened
• 2 Cups your choice sliced or shredded cheese(Colby-Jack, cheddar)
• 10 large eggs
• 21/2-3 Cups milk (amount of milk should be roughly equal to the volume of eggs)
• 1/4 tsp. salt (omit if using FOX POINT SEASONING)
• 1-2 tsp. MURAL OF FLAVOR, SUNNY PARIS or FOX POINT SEASONING
• 1/2 lb. cooked, crumbled bacon
• 1 small yellow onion, minced
• 1 Cup thinly sliced mushrooms (8-10 medium)
• 1 Cup diced cooked vegetables like bell pepper, broccoli or peas

Details

Servings 1
Adapted from penzeys.com

Preparation

Step 1

Spray a 9x13 glass baking dish with non-stick cooking spray. Butter one side of the bread slices. Cover the bottom of the dish with the bread butter-side-up. Put the cheese and other fillings on top of the bread. Add another layer of buttered bread. Whisk the eggs, milk, salt and SEASONING together thoroughly. Pour over the bread, cover and refrigerate overnight.

Take the baking dish out of the fridge and place in a COLD oven. Set the temperature for 350° and bake uncovered for about 1 hour. "It'll get golden brown and puffy, kind of like a soufflé," Serve immediately.