Serve with toast and fresh fruit and you have a first-class brunch meal.
Ingredients
- 1 cup shredded Cheddar cheese
- 12 eggs
- 1 can evaporated milk , 5 ounce
- 1 teaspoon ground dry mustard
- 1 to taste salt and pepper to taste
Instructions
-
1
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
-
2
Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
-
3
Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Other Recipes
Mary's Deviled Eggs
These deviled eggs with Miracle Whip taste slightly sweet and lighter than classic deviled eggs.
Deviled Eggs with Horseradish
Deviled eggs with a horseradish kick.
Beer Glazed Brats and Sauerkraut
I came up with this recipe for brats and sauerkraut because simply simmering sausages in beer and onions tasted weak. I was looking for a more intense beer flavor with a little bite, and this is it. It's a very satisfying dish if you crave German flavor that's Americanized. We love this dish served on potato rolls with spicy hot German mustard, Swiss cheese, and an ice-cold beer on the side.