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Post Info TOPIC: Featherbed Eggs


Smart Blonde Administrator

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Featherbed Eggs


Featherbed Eggs




This recipe is served at the Highland Lake Inn in East Andover, NH. I've made this before and it's great. I like making these breakfast cassaroles on the weekend, because I can make it the night before and pop it into the oven in the morning. We have a great breakfast before church with little clean up. *Unless you are using a Corningware baking dish, be sure to start the cassarole in an cold oven or the dish will break!

"Feather Bed Eggs"
Total preparation time: 45 minutes
Serves: 6
Ingredients:
*
* 6 Slices Thick Cut French-Toast Bread
* 1 1/2 cups Grated Cheeese (white cheddar is our favorite)
* 1 1/2 cups Whole Milk
* 6 Large Eggs
* To Taste Black Pepper, Oregano, Mustard Powder
* Butter
Steps:

1. Butter, or if you prefer, use non-stick spray on 6 small ramekins. Butter one side of bread, and place a single slice with buttered side up in each ramekin. Generously pepper each slice of bread and sprinkle with 1/4 cup of cheese. Beat milk with eggs and add oregano to taste. Pour over the cheese and bread in the ramekins. Cover and refrigerate overnight.
2. In the morning uncover and place in a cold oven. Set to 350° and bake for 30-40 minutes or until puffed and golden brown. Remove from baking disk and serve immediately.
3. Variations: Instead of individual ramekins, arrange bread in buttered 9x13 baking dish. Add diced ham or sausage, onion, green pepper, or mushrooms to taste. Place these ingredients on top of bread, but under cheese, prior to covering with egg mixture.



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