Light and lovely, this swanky egg and cheese casserole will empress the biggest “foodie” you know!
Swanky Egg and Cheese Casserole
8 large eggs, at room temperature
1 cup heavy cream
1 tsp. kosher salt
2 oz. white cheddar cheese, shredded
2 oz. gruyere cheese, shredded
2 oz. brie cheese, cut into pieces
2 large tomatoes, sliced thick
1 package of good bacon, cooked
Preheat oven to 350 degrees.
Grease a 9 x 13-inch casserole pan.
In a large bowl, whisk eggs, cream and salt together.
Pour mixture into pan.
Sprinkle cheese on top and stir.
Bake for 30 minutes.
Let stand for 15 minutes before serving.
(I’m a cheese lover so I alway sprinkle on a little more cheese.)
Serve with cooked bacon.
Want a little zip? I add Herdez Guacamole Sauce. Enjoy!