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Egg and Cheese Bake

Egg and Cheese Bake
Egg and Cheese Bake
4.5 / 5  (2 votes, 0 reviews )

This Christmas Morning Breakfast recipe can be made ahead and then baked for a delicious Christmas Brunch. Created by Carrie Whiting, it's a winning recipe from Rhodes Employee Recipe Contest. Congratulations Carrie!

Prep Time: 15 min (not including thaw time)
Bake Time: 55-65 min
Servings: 10
Skills: Intermediate


  1. 1 Loaf Rhodes Bread, baked & sliced into 10 slices
    1/4 cup soft butter
    2 cups grated cheddar cheese
    2 cups grated Monterey Jack cheese
    6 eggs
    2 cups half & half
    2 cups milk
    1 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon onion powder
    1 teaspoon Worcestershire sauce


Spread butter on bread slices. Cut each slice into fourths. Layer half of the bread, butter side down in the bottom of a sprayed 9x13-inch pan.

Top with 1 cup cheddar cheese and 1 cup Monterey Jack cheese. Repeat layers with remaining bread and cheeses.

In a bowl, combine eggs, half & half, milk and remaining ingredients. Mix together until well blended.

Pour egg mixture over bread and cheese layers to completely saturate. Cover with plastic wrap and refrigerate overnight or at least 4 hours.

Remove wrap and bake at 325°F, uncovered, 55-65 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before cutting.

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