With a dash of Tabasco sauce and a teaspoon of soy sauce, this seemingly traditional breakfast dish has a tasty twist.
Makes 6 servings.
- 6 slices whole wheat bread
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 8 whole eggs
- 2 cups evaporated milk
- 1 dash Tabasco sauce
- 1 teaspoon soy sauce
- 1 tablespoon onion, grated
Grease a 9×9-inch baking dish. Tear bread into small pieces and distribute evenly over bottom of baking dish. Sprinkle cheeses over bread. in a small bowl, whisk eggs until foamy. Add milk, Tabasco, soy sauce, and onion, beating well. Pour mixture evenly over cheese. Cover and refrigerate overnight. When ready to serve, preheat oven to 325º. Bake uncovered 40-45 minutes or until set in center. This must be refrigerated overnight in order to achieve the proper texture.
This recipe first appeared in the March 2008 issue of Our State and was excerpted from The Old Stone Inn 60th Anniversary Cookbook by Cindy Zinser (chef and innkeeper), Waynesville.