This recipe appeared in Marion Cunningham’s Breakfast Cookbook. It can be prepared the night before, and taken from the refrigerator in the morning and placed in a cold oven. This is why Featherbed Eggs has become the go-to breakfast for our holidays since it can be made while the oven is heating up for the other meals of the day.
We have, occasionally, added thinly sliced ham and apples to this recipe, which makes it a complete meal for brunch.
- 6 eggs
- 1 ½ Cup milk
- Slices of bread – crust removed
- 1 Cup (8 oz) grated cheese (cheddar, jack, or mix)
- 1 Can diced jalapenos (mild or hot)
- salt and pepper
Butter a baking dish, and then cover the bottom with the bread slices. Salt and pepper the bread, then sprinkle the cheese and peppers (and any other ingredient) on top.
Prepare the custard by whisking the eggs in a bowl. Add the milk to the eggs and whisk until blended. Pour the custard over the bread and cheese. Cover and let rest in the refrigerator overnight.
In the morning, place the cold dish into the cold oven and set the heat for 350. Let cook for one hour. Remove from the oven and let rest for 10 minutes, then serve.