Have I mentioned before that I like breakfast?!? Well I do and if you’re a new reader you might have missed that bit of information. This is a breakfast dish I grew up loving. I have modified it a bit, but every time I have it the smell and flavor brings back wonderful weekend morning memories. Growing up this was one of our regular Saturday or Sunday morning meals, but I have streamlined it and in our house it can show up during the week or on a lazy weekend morning.
The great thing about this dish is you can make it in advance and just pop it in the oven the next morning, don’t you just love that flexibility? I use it on weekday mornings where the kids really need a hearty breakfast packed with protein (like during testing week) and I don’t have the time to prepare it. This dish doesn’t have to be made the night before though, it is just as great when it is made and directly placed in the oven, so do what works for you.
The other thing I’ve been known to do with this dish is add a bit of cooked breakfast meat to it. I like it really well with just cheese, but if I have a little left over bacon, sausage, or ham I’ve been known to sprinkle it on top, so do what you feel like, but know that the cheese version is my favorite!
- 6 eggs
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4-6 slices of bread, depending on the size
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1 1/2 cups whole milk or half and half
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1 tsp. dry mustard
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1/2 tsp. garlic powder
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1/2 tsp. salt
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1/4 tsp. black pepper
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1 1/2 cups grated cheddar cheese
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paprika
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- 6 eggs
- 4-6 slices of bread, depending on the size
- 1 1/2 cups whole milk or half and half
- 1 tsp. dry mustard
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 1/2 cups grated cheddar cheese
- paprika
Puffy Cheese Bake
Preheat the oven to 375.
Generously butter a 9×13 inch pan. Cover the bottom of the pan with bread, use enough to make sure the entire bottom is covered. Set the pan and bread aside.
In a large bowl mix the eggs until whites and yolks are combined. Whisk in milk or half and half and mix until well combined. Stir in spices until evenly distributed in the egg mixture. Pour the eggs over the bread and cover with grated cheese. Finally, lightly sprinkle with paprika. At this point you can cover and refrigerate or place in the oven.
Bake for 20-25 minutes, or until set and it is puffy!
The kitchen is where I express myself. It is where I go when I need to process or escape. Cooking is my creative outlet and my stress reliever. When I am in my kitchen, my ingredients listen to me, they do what I want, and I can produce something that is satisfying, tasty, and healthy without it whining or talking back to me! Join me as I journey through life in my kitchen. 
