Egg & Cheese Bake

Serves: 5
Total Calories: 891


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.

Nutritional Facts:

Serves: 5
Total Calories: 891
Calories from Fat: 511

This Egg & Cheese Bake recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.

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