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Cheddar Mushroom Puff

This is such a beautiful and light breakfast entree. Stand nearby with a smile while listening to the oohs and aahh's!

Ingredients:
4 medium rolls (or leftover bread slices)
2 Tablespoons butter
1/2 cup cheddar cheese, grated (up to 1 cup)
2 slices cheddar cheese
One 4 ounce can (1/2 cup) mushroom (or use fresh), sliced, drained
1 cup milk
6 medium eggs
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees. Lightly spray with "Pam" or grease the inside of your casserole dish. Crumble three of the rolls into the casserole dish and level them across the bottom (or lay slices of bread in the dish). Sprinkle your chosen amount of cheese over the pieces of bread. Beat the eggs with a wire whip until light and airy and add your milk (Half & Half is good to use as well). Mix thoroughly and pour into the casserole dish over the bread-cheese mixture.

If desired, crumble and use the fourth roll in the center section of the casserole dish. Cut the cheddar slices into four parts each and lay over then roll just crumbled into the center section of your casserole. Add the drained mushrooms carefully around the outside edge of the casserole. Bake approximately 30 minutes (oven times vary depending on amount of cheese used and the bread choices) until puffy and light golden. A knife inserted in the center comes out clean. Let stand five minutes before serving. Serve with bacon, ham and some colorful fruit.

Yields: one 9 x 13 casserole

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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