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!).

Blue Ribbon Recipe

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. The Test Kitchen


★★★★★ 2 votes

8 Hr 45 Min
45 Min


  • 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
  • 6
  • 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)

How to Make Brunch Eggs


  1. Use the softened butter to butter the bread on both sides and cut the slices into cubes.
  2. Spray 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.
  3. Sprinkle the cheese, Canadian bacon and chilies evenly over the bread cubes.
  4. Beat 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.
  5. Thirty minutes before you are ready to bake, take the dish out of the fridge.
  6. Preheat oven to 325 degrees.
  7. Bake uncovered for 45 minutes.

Printable Recipe Card

About Brunch Eggs

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

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