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Egg & Cheese Scallop - Thailand 1 Dollar Meals
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–+ servings

Egg & Cheese Scallop

Adapted from a recipe in the Casserole Cook Book, page 67.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

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.