Savory Cheddar Egg Bake Recipe

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Savory Cheddar Egg Bake Recipe

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This do-head dish features three kinds of bread, giving it a deliciously different taste. —Shirley Roby, Johnstown, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 40 min.

Ingredients

  • 4 slices each wheat, rye and Italian bread, cut into 1-inch cubes
  • 2 cups cubed fully cooked ham
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 6 eggs
  • 2-1/2 cups milk

Directions

Layer half of the bread cubes in a greased 13x9-in. baking dish. Sprinkle with ham and 1 cup cheese. Top with remaining bread cubes. Combine the parsley, onion, basil and pepper; sprinkle over bread. In a bowl, beat the eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted in the center comes out clean. Yield: 8 servings.
Originally published as Savory Cheddar Egg Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p160

  • 4 slices each wheat, rye and Italian bread, cut into 1-inch cubes
  • 2 cups cubed fully cooked ham
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 6 eggs
  • 2-1/2 cups milk
  1. Layer half of the bread cubes in a greased 13x9-in. baking dish. Sprinkle with ham and 1 cup cheese. Top with remaining bread cubes. Combine the parsley, onion, basil and pepper; sprinkle over bread. In a bowl, beat the eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted in the center comes out clean. Yield: 8 servings.
Originally published as Savory Cheddar Egg Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p160

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