Rye Bread Egg Casserole at Debra Ralph blog

Rye Bread Egg Casserole. Butter bread slices and cut into cubes. Cook onion in butter just until tender. In a large bowl, whisk together the eggs, milk,. Drizzle bread with 2 tbsp of melted butter. Sub cooked sausage and pepperoni, diced and drained tomatoes, sautéed. This breakfast strata recipe is a healthy breakfast idea, packed with sausage. Line the bottom of a 9”x9” casserole dish with roughly 2 cups of broken up rye bread (enough to line the bottom of the dish). In a 1 ½ quart buttered baking dish,. Mix well and set aside. In a large bowl combine the 1,000 island dressing, eggs, sour cream, relish and mustard. Cover and refrigerate at least 2 hours but no longer than 24 hours. Mix onion, bread, cheese and chicken; Beat remaining ingredients with hand beater until blended; Transfer to 12x8 baking dish.

The Baked Cut Rye Bread and Eggs Stock Photo Image of bread, black
from www.dreamstime.com

Mix well and set aside. In a large bowl combine the 1,000 island dressing, eggs, sour cream, relish and mustard. Butter bread slices and cut into cubes. Line the bottom of a 9”x9” casserole dish with roughly 2 cups of broken up rye bread (enough to line the bottom of the dish). In a large bowl, whisk together the eggs, milk,. Cook onion in butter just until tender. This breakfast strata recipe is a healthy breakfast idea, packed with sausage. In a 1 ½ quart buttered baking dish,. Cover and refrigerate at least 2 hours but no longer than 24 hours. Transfer to 12x8 baking dish.

The Baked Cut Rye Bread and Eggs Stock Photo Image of bread, black

Rye Bread Egg Casserole Cook onion in butter just until tender. Cover and refrigerate at least 2 hours but no longer than 24 hours. Butter bread slices and cut into cubes. In a large bowl, whisk together the eggs, milk,. Mix well and set aside. This breakfast strata recipe is a healthy breakfast idea, packed with sausage. Sub cooked sausage and pepperoni, diced and drained tomatoes, sautéed. Beat remaining ingredients with hand beater until blended; In a 1 ½ quart buttered baking dish,. Cook onion in butter just until tender. Mix onion, bread, cheese and chicken; In a large bowl combine the 1,000 island dressing, eggs, sour cream, relish and mustard. Transfer to 12x8 baking dish. Line the bottom of a 9”x9” casserole dish with roughly 2 cups of broken up rye bread (enough to line the bottom of the dish). Drizzle bread with 2 tbsp of melted butter.

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