Brunch Eggs
Joan Comey
Brunch Eggs for 8-10
ingredients
- 2 Cups shredded cheddar cheese
- 1/2 Cup butter or margarine (1/2 stick)
- 1 Cup half and half cream (or low fat substitute)
- 1/2 Tsp. salt
- 2 Tsp. dry mustard
- 1/4 Tsp. pepper
- 10 eggs slightly beaten
- parsley (fresh if possible)
directions
- 1
Sprinkle cheese on bottom of 9“x13” dish, dot with butter.
- 2
Combine cream, salt, mustard, pepper and pour half over the cheese.
- 3
Pour eggs into pan followed by the remaining cream mixture.
- 4
Scatter parsley over all.
- 5
Bake at 325 for 45 minutes
Source: Mary Herald
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