Brunch EGGS
- 15m Prep Time
- 1h 0mCook Time
- 1h 15mReady In
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.
Ingredients
- 12 eggs
- 4 cup milk
- 1 tsp salt
- 2 tsp dry mustard
- 8 bread cubed
- 1 lb Velveeta cubed
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.