Brunch Eggs

Debra Schweikert


The cayenne and dry mustard add some spice to this dish. Adjust to suit your taste. You can also serve this with a side of salsa. Also, I have made it with low-fat options (egg beaters, low fat milk, fat free half and half) and all have seemed to turn out well. This needs to sit in the fridge overnight (which is why the prep time looks so long!).

★★★★★ 2 votes
8 Hr 45 Min
45 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This recipe caught our eye because you prepare everything the night before. In the morning, just bake it! This casserole is super flavorful. Perfect if you're having house guests and need an easy breakfast or hosting a brunch.


8 slice
firm white or whole wheat bread
1/2 c
butter or margarine, softened
24 oz
grated cheddar cheese
1 can(s)
chopped green chilies
8 slice
Canadian bacon, finely chopped
2 1/2 c
1/2 c
half and half
1/2 tsp
3/4 tsp
cayenne (less or more--to taste)
3/4 tsp
dry mustard (less or more--to taste)
3/4 tsp
onion powder (less or more--to taste)


1Use the softened butter to butter the bread on both sides and cut the slices into cubes.
2Spray a 13x9 pan with Pam (or use any butter you have left from the bread to butter the pan) and spread the bread cubes evenly over the bottom of the pan.
3Sprinkle the cheese, Canadian bacon and chilies evenly over the bread cubes.
4Beat the eggs, milk, half and half and spices together in a bowl and then pour the mixture over everything and put in the fridge overnight.
5Thirty minutes before you are ready to bake, take the dish out of the fridge.
6Preheat oven to 325 degrees.
7Bake uncovered for 45 minutes.

About this Recipe

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Eggs
Regional Style: American
Collection: Comfort Classics