faux foodie

Kristy’s Amazing Egg Bake
May 17, 2011, 3:27 pm
Filed under: breakfast, Company, favorites, Uncategorized

In a large casserole dish, spread as much toast to cover the bottom of the dish. I then smear each toast point with chevre or another strong, soft cheese (I used Rondele/Boursin). Then, in a large bowl, combine 6-10 eggs with 1 cup of milk. Whisk together, then spread over the toast points in the baking dish. Chop up fresh basil, sprinkle that on top, as well as tomato slices to cover the top. Grate a sharp cheese such as asiago or smoked gouda over everything. Top with salt and pepper. Cover the casserole dish and let it sit overnight in the fridge so that the toast absorbs all the liquid. Pop in the oven at 375 for about an hour (until it puffs up).

I got rave reviews on this egg bake!