“Brunch Bake” – Carol Lundeen
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INGREDIENTS
- 1/4 cup butter
- 1/2 lb. Fresh asparagus ; trimmed, cut into 1 inch pieces
- 1 medium sweet red pepper ; chopped
- 1 medium onion cut in thin wedges
- 8 cups French bread cubes (1 inch cubes)
- 2 cups shredded cheddar cheese
- 8 eggs
- 2 1/2 cups milk
- 1/2 tsp. dried marjoram or 2 tsp. fresh parsley
- 1/2 tsp. salt
- 1/8 tsp. pepper
INSTRUCTIONS
In medium skillet over medium heat, melt butter. Add vegetables and cook, stirring occasionally, until tender crisp, 3-5 minutes
In large bowl combine bread cubes, 1 cup cheese and vegetable mixture. Mix well. Spoon into buttered 13 x 9 baking dish.
In medium bowl, combine eggs, milk and seasonings. Mix well. Pour over bread mixture. Cover and refrigerate 12-24 hours.
Pre-heat oven to 350 degrees. Bake uncovered until golden and puffed, 45-50 min.
Sprinkle remaining 1 cup cheese evenly over top and bake until cheese is melted – about 1 minute. Serves 12.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Recipe (2247g) | ||
| Recipe Makes: 1 Recipe | ||
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| Calories: 2305 | ||
| Calories from Fat: 1461 (63%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 162.3g | 216 % | |
| Saturated Fat 101.5g | 508 % | |
| Monounsaturated Fat 44.1g | ||
| Polyunsanturated Fat 5.9g | ||
| Cholesterol 498.4mg | 153 % | |
| Sodium 3244.7mg | 112 % | |
| Potassium 3321.4mg | 87 % | |
| Total Carbohydrate 93.6g | 28 % | |
| Dietary Fiber 7.3g | 29 % | |
| Sugars, other 86.3g | ||
| Protein 124.2g | 177 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2305
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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