This egg bake is simple enough for pint-size cooks to prepare, but makes an elegant Sunday breakfast. It’s also a great way to use up leftover bread cubes after making fondue!
Ingredients (Serves 4)
3 cups day old bread, cubed
4 eggs, lightly beaten
2/3 cup milk
1/2 cup shredded mozzarella cheese
1/4 cup sliced mushrooms
1/4 cup asparagus, cut into 3/4 inch pieces
Salt, pepper, and parsley to taste
Toss all ingredients together in a large mixing bowl. Allow mixture to sit for 15-30 minutes, until bread absorbs some of the liquid. Then, transfer mixture to a greased 8 inch square pan. Bake in a preheated 350 degree oven for 25 minutes. Serve immediately.
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