Brunch Eggs
15m prep 1h 0m cook 1h 15m ready
A savory baked egg casserole with bread and Velveeta cheese, perfect for brunch. It is prepared the night before and baked until golden and set.
Nutrition (per serving, estimated)
Estimated based off 6 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 332 mg
- Iron: 1.73 mg
- Magnesium: 22.4 mg
- Phosphorus: 526 mg
- Potassium: 340 mg
- Zinc: 1.92 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 12 eggs
- 4 cup milk
- 1 tsp salt
- 2 tsp dry mustard
Prepare
- Cube 8 bread
- Cube 1 lb Velveeta
Let's Cook
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Step 1.
In a large bowl, beat together 12 eggs, 4 cups milk, 1 teaspoon salt, and 2 teaspoons dry mustard until well combined and slightly frothy.
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Step 2.
Grease a 9-by-13-inch baking pan. Spread the cubed bread evenly in the pan.
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Step 3.
Pour the egg mixture evenly over the cubed bread, making sure all bread pieces are moistened.
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Step 4.
Scatter the cubed Velveeta over the top, then gently push the cheese pieces down into the egg and bread mixture so they are partially submerged.
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Step 5.
Cover the pan with plastic wrap or foil and refrigerate overnight (at least 8 hours) to allow the bread to absorb the custard.
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Step 6.
Preheat the oven to 350°F. Remove the pan from the refrigerator and let it sit on the counter while the oven heats.
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Step 7.
Bake uncovered for 1 hour, until the top is golden brown and the center is set (a knife inserted near the center should come out clean). Let rest for 5 minutes before serving.
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