I know what I’m having for breakfast this Sunday—and maybe you’ll want to have it too. This recipe is one of my favorites—because I can make it late on Saturday afternoon and then on Sunday morning, it will cook while I’m sipping my first cup of coffee, watching Meet the Press and thumbing through the paper.
It’s good to serve with sausages or bacon, and fresh fruit with yogurt and granola—or, if you’re really feeling lazy, you can embellish it with a layer of cooked, crumbled sausage or diced ham between the bread and the cheese. And if you’re one of those people who likes breakfast for dinner? Make this in the morning and enjoy an easy, no-fuss, casual supper.
Featherbed Eggs
Serves 6
6 thick slices of bread, buttered
Kosher salt and black pepper to taste
1-½ cups grated sharp Cheddar cheese
1 ½ cups milk
6 eggs
Arrange the slices of bread in the bottom of a buttered 9 x 13 inch oval or rectangular baking dish (if necessary, cut or tear the slices to get them to fit in one layer). Lightly salt and pepper the bread. Spread the grated cheese over the bread.
In a medium bowl, whisk together the eggs and the milk. Pour the mixture evenly over the bread and cheese. Cover tightly and refrigerate overnight.
About an hour before you are ready to serve, put the chilled casserole into the oven and set to 350 degrees. (Don’t preheat the oven). Cook for 45 minutes to an hour or until the top is nicely puffed and lightly browned.
