Egg & Cheese Scallop
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ¾ cup bread cubes, ½ inch cubes
- ¼ cup butter, (½ stick / ¼ block)
- 6 eggs
- ⅓ cup milk
- 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
- ¾ cup carrot, shredded
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon salt
- dash black pepper
Instructions
- Melt the butter in a large non stick pan, add the bread cubes and toast them, stirring often.
- In a mixing bowl, crack in the eggs and beat them with a fork. Add the remaining ingredients and mix with the eggs.
- Pour egg mixture over the toasted bread cubes. Cover and cook on low heat, stirring occasionally until the eggs are done.
- Serve and enjoy.
Notes
Low cost per serving.
Leave a Reply