Egg Casserole
- 16 slices bread, trimmed and cut into small cubes
- 1 medium, chopped onion
- 1 lb. Longhorn/Cheddar cheese, grated
- 1 Tbsp. parsley
- dash of garlic powder (optional)
- salt and pepper (I use 1/2 tsp. salt and a few shakes of pepper)
- 6 eggs
- 2 c. milk
- 1 stick margarine (1/2 c.)
- Mix the parsley, onion and cheese together in a small bowl. Layer 1/3 of the cubed bread in the bottom of a 9 x 13-inch buttered dish.
- Place half of the parsley-onion-cheese mixture on first layer.
- Repeat with 1/3 of the bread, other half of parsley mixture and top with remaining 1/3 cubed bread.
- Mix eggs, milk, salt and pepper together.
- Pour over bread/cheese mixture.
- Sliver margarine over all.
- Cover and refrigerate overnight.
- Bake at 325u0b0 for 45 to 50 minutes.
- I usually leave it covered for about 25 minutes, then uncover it so it can brown nicely.
bread, onion, cheddar cheese, parsley, garlic, salt, eggs, milk, margarine
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1086125 (may not work)