Saturday, November 13, 2010

Breakfast Casserole
From Jacque Munns

1 loaf French bread
¾ lb mild cheddar cheese, grated
8 oz cream cheese, softened
½ Tbsp dry mustard
8 eggs
2 c milk
1 c butter
½ tsp salt
¼ tsp pepper

Tear bread in bite size pieces and mix with cheese.  Put in a greased 9x13.  Put rest of ingredients n blender.  Pour over bread and cheese.  Cover and refrigerate overnight.  Bake at 325* for 50 minutes covered, 10 minutes uncovered.

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