Tastes–Cheesy Eggs
It is a cool Sunday morning and I am still longing for the soufflé Maralyn and I raved about in Lyon, France in January.
Too lazy to go out, I made a mock soufflé using ingredients on hand. This is a recipe I have enjoyed since the 70’s for quick and easy brunches. I think it originally came from a family Pillsbury cookbook.
Cheesy Eggs:
Ingredients
8 slices crustless white bread
8 oz. -2 cups- shredded mozzarella cheese
8 oz. – 2 cups- shredded cheddar cheese
8 slices bacon, crispy cooked and crumbly
6 eggs
3 cups milk
Dash of salt and pepper
Method:
Heat oven to 350 degrees F.
Butter a 13×9 inch -3 quart baking dish.
Line it with the bread slices.
Layer the cheeses and bacon.
In a large bowl beat the eggs.
Add milk salt and pepper. I also add a pinch of nutmeg.
Beat until well blended.
Pour over ingredients in the dish.
Bake at 350 F for about 45 minutes until knife inserted in the center is clean.
Serves 4-8
Tips:
The beauty of this brunch, lunch or supper dish is that it can made ahead. Cover and refrigerate over night.
If there is any left, which is doubtful, cover loosely with foil and reheat for 15 minutes or so.
When I was an inn-sitter in Vermont, I would make a different version of this every other day on the night before.
For variety add ham instead of bacon. Or make it with spinach, or asperagus.
I have also added heirloom tomatoes and mild chilis for a Mexican or Spanish twist. Guyere in place of mozzarella turns into Swiss eggs.The possibilites are endless from this basic soufflé like recipe.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
