Baked Eggs a la Grafton


6 slices bread, 1 inch thick with crust removed, buttered
salt and pepper
1/8 cup fresh chives
7.25-ounce jar roasted red peppers, cut into thin strips
1 small can sliced mushrooms, drained
1-1/2 cups sun-dried tomato basil cheddar cheese
6 extra-large eggs, beaten
1-1/2 cups milk


Spray a 9x13-inch pan. Butter bread and line in pan. Salt and pepper bread to taste. Top bread with chives, red pepper, and mushrooms. Spread ¼ cup cheese on each slice. Mix together eggs and milk. Pour over bread. Cover and refrigerate overnight.

In the morning: Bake uncovered in 350 degrees F oven for about 1 hour, or until lightly golden.


Serves 6

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