Ingredients
-
6
-
6
-
1/2
-
1/2
-
1/2
-
1/2
-
1 1/2
-
6
-
2
-
-
-
-
-
-
Directions
Three-Cheese Breakfast Casserole, In ‘The Best Casserole Cookbook Ever’ by Beatrice Ojakangas, In ‘The Best Casserole Cookbook Ever’ by Beatrice Ojakangas
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Steps
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1
Done
|
Butter 6 Individual 8-Ounce Ramekins or One 9-Inch Square Baking Dish Using 1 Tablespoon of the Butter. |
|
2
Done
|
With the Remaining 5 Tablespoons Butter, Spread One Side of Each Slice of Bread With Butter. |
|
3
Done
|
Place a Single Slice, Buttered Side Up in Each Ramekin, or Lay the Buttered Slices in the Baking Dish. |
|
4
Done
|
Grind Some Pepper Over Each Slice of Bread. |
|
5
Done
|
Mix the Three Cheeses Together. |
|
6
Done
|
Sprinkle Each Bread Slice in a Ramekin With 1/4 Cup of Cheese Mixture, or Sprinkle All of the Cheese Over the Bread in the Baking Dish. |
|
7
Done
|
Beat the Milk With the Eggs in a Bowl and Add the Oregano. |
|
8
Done
|
Pour Over the Cheese and Bread in the Ramekins or Baking Dish. |
|
9
Done
|
Cover and Refrigerate Overnight. |
|
10
Done
|
the Next Morning, Preheat the Oven to 350. |
|
11
Done
|
Remove the Casserole (s) from the Refrigerator 30 Minutes Before Baking and Uncover. |
|
12
Done
|
Bake the Ramekins For 20-25 Minutes or the Larger Dish For 35-40 Minutes, Until Puffed and Golden Brown. |
|
13
Done
|
Serve Immediately. |
