A savory, easily adaptable, breakfast casserole that can be prepared the night before. Substitute whatever cheeses, herbs, and meats you like.
- 2 T. butter melted
- 12 slices bread
- 2 c. grated sharp cheddar cheese
- 2 c. grated Swiss cheese
- 2 T. chopped fresh chives
- 6 eggs
- 2 1/2 c. milk
- ⅛ tsp cayenne pepper
- 1 t. coarse salt
- 1/4 t. fresh ground pepper
Butter 9x13 baking dish.
Line with bread.
Sprinkle with half of each cheese.
Top with chives.
Layer with remaining bread and cheese.
Whisk together eggs, milk, melted butter, cayenne, salt, and pepper.
Pour over bread, cover and refrigerate at least 6 hours (or overnight).
Preheat oven to 325
Bake until puffed and golden, about 40 minutes.
Let stand 10 minutes before serving.