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Delicious, easy to make and easy to customize breakfast


  • 1 loaf sourdough bread
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup shredded monterey jack cheese
  • 8 oz cream cheese, cut into small pieces
  • 1/2 cup bell pepper, chopped (optional)
  • 1 cup mushrooms, sliced (optional)
  • 1 cup loosely packed fresh baby spinach (optional)
  • 8 eggs
  • 2 cups milk
  • 1/2 teaspoon ground mustard
  • 1 teaspoon salt
  • 1 Tablespoon chives, chopped


  • Tear bread into chunks and place evenly into a greased 9x13” casserole dish (this will be approximately 9 cups of bread chunks). Sprinkle half of the shredded cheeses over the bread. Spread vegetables evenly over bread then cover with remaining shredded cheeses and cream cheese. Beat eggs with milk, ground mustard, salt, chives and cayenne pepper. Pour egg mixture over cheeses. Cover with foil and refrigerate overnight. 
    Preheat oven to 350F. Bake dish, covered with foil, for 35 minutes. Remove foil and bake an additional 15 minutes. Let stand 10 minutes before serving.