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Egg & Cheese Bake |
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Serves: 5 Print this RecipeServing: 2 slices 1 loaf Rhodes Bread Dough, baked and sliced into 10 slices 1/4 cup soft butter 2 cups grated Cheddar cheese 2 cups grated Monterey Jack cheese 6 eggs 2 cups half and half 2 cups milk 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon onion powder Teaspoon Worcestershire sauce Spread butter on bread slices. Cut each slice into fourths. Layer half of the bread, butter side down in the bottom of a sprayed 9 x 13-inch pan. Top with 1 cup cheddar cheese and 1 cup Monterey Jack cheese. Repeat layers with remaining bread and cheeses. In a bowl, combine eggs, half & half, milk and remaining ingredients. Mix together until well blended. Pour egg mixture over bread and cheese layers to completely saturate. Cover with plastic wrap and refrigerate overnight or at least 4 hours. Remove wrap and bake at 325°F, uncovered, 55-65 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before cutting. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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