This easy, make-ahead dish can be served as the entrée for breakfast, brunch or supper. Eggs provide one of the highest-quality proteins of any food available.
6 slices day-old bread
1 to 2 cups chopped cooked vegetables (your choice)
1/2 cup (2 ounces) shredded cheddar cheese
6 large eggs
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 teaspoon prepared mustard
1/4 to 1/2 teaspoon basil leaves, crushed
Salt and ground black pepper to taste
- Evenly coat 8x8x2-inch (or 2-quart rectangular) baking dish with spray. Cut bread into 1/2-inch cubes. Evenly sprinkle half of the cubes into prepared dish. Sprinkle vegetables and cheese over cubes. Sprinkle remaining cubes over vegetables and cheese.
- In medium bowl, beat together eggs, soup, milk, mustard, basil, salt and pepper. Pour over bread and vegetable mixture. Cover. Refrigerate several hours or overnight.
- Bake in preheated 350°F (175°C) oven until knife inserted near center comes out clean and top is golden brown, about 50 to 60 minutes.
Makes 4 to 6 servings.
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).