MONTEREY EGGS
By Brenda Storch, Messianic Rebbetzin of The Tabernacle
"This is a great recipe for left over Challah. It was given to me by a very dear friend who made it for me every time I came to visit her bed and breakfast. ." Brenda
INGREDIENTS
1 - 16 oz French bread – remove crust and tear apart
1½ cups jack cheese (grated)
1½ cups cheddar cheese (grated)
1 - 8 oz cream cheese
12 eggs
2 cups milk
½ tsp dry mustard
DIRECTIONS
Grease 9X13 pan;
Layer bread, cheeses & cream cheese;
Beat eggs, milk and dry mustard;
Pour over layers;
Chopped jalapeno pepper on top to taste or side accompaniment (optional);
Set overnight in fridge (or 8-10 hours);Bake uncovered 1 hour at 350 degrees &
Let set 5-10 minutes before serving.
