Dry mustard and Muenster cheese add a bit of a kick to baked eggs. Serve this easy casserole with cantaloupe wedges and some Caramel Rolls.
- 3 tablespoons butter, melted
- 8 eggs
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- ½ teaspoon dry mustard
- ¼ cup heavy cream or evaporated milk
- 1 cup shredded Muenster cheese
- ¼ cup grated Parmesan cheese
Preheat oven to 350°F. Pour melted butter into a 9″ square glass baking pan.
In a large bowl, beat eggs with salt, pepper, mustard, and cream until blended. Pour into butter in pan and sprinkle with cheeses.
Bake for 15 to 20 minutes, until eggs are set, puffed, and golden brown around the edges. Cut into squares and serve immediately.