By Pamela Rose Williams
This egg bake is a great dish to serve when you have lots of guests. It is so simple. It is light and fluffy and especially rich and creamy when you use evaporated milk. We consider this one of our “missionary staples”.
Note: This dish requires overnight refrigeration
Ingredients:
- 1 pound of bacon or sausage (cooked and crumbled)
- 8 – 10 slices of bread, crust removed
- 2 Cups Cheddar cheese, shredded
- 1 dozen eggs
- 1 cup milk (evapo is great)
- Salt and pepper to taste
Grease a 9 x 13 inch baking pan with oil. Arrange bread to form single layer covering the bottom of the pan. Spread the precooked bacon or sausage over the bread and sprinkle with cheese. In a large bowl beat the eggs, milk and salt and pepper. Pour egg mixture over everything. Cover and refrigerate overnight.
Early in the morning take the egg bake out of the fridge and allow to come to room temperature (if you do not have time for this step you may need to add some time to the baking). Remove cover and bake at 250 for 1 hour (low and slow as not to dry out). Dish is done when the center is set. Do not over bake. Serves 10 to 12
Serving suggestion: Offer some salsa on the side and a fresh melon salad.
