Joan’s Eggs is a fantastic breakfast casserole! It couldn’t be easier and everyone seems to enjoy it. I’ve been making Joan’s Eggs for almost 30 years and it’s always well-received. It would be a great choice for a Mother’s Day brunch!
It’s actually best if it’s assembled the day before and then baked the next morning. Last weekend I made it in the morning and baked it right away. It was very good, but I discovered that it really does have a better custardy consistency if it is allowed to sit overnight before baking.
I got the recipe years ago from a close friend who happens to be named Joan; she claims, however, that it is not named after her. In my mind, though, it’s her recipe and whenever I make it I always think of our friend, Joan.
This recipe makes 4 servings. Double the ingredients and bake it in a 9×13-inch pan to serve 8.
Serves 4 (double the ingredients and bake in a 9×13-inch pan to serve 8 people)
4 slices white bread (crusts removed, buttered)
1 cup milk
½ pound cheddar or jack cheese, grated, or a combination of both
½ teaspoon dry mustard
½ teaspoon basil
½ teaspoon turmeric
¼ teaspoon cayenne
1. Tear the bread into small pieces and place in a greased 8×8-inch casserole.
2. Beat eggs, milk, seasonings, and cheese together. Pour over the bread.
3. Cover and refrigerate overnight.
The next morning:
4. Take the casserole out of the refrigerator and preheat oven to 350˚.
5. Uncover the eggs and bake for 45 minutes.