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FETA BREAKFAST BAKE
Recipe Submitted by the Huffman House at Creekside Farm

4 cups seasoned salad croutons ( I don't use quite this much - just cover the bottom of the 9x13 dish)
1 ½ cups (6 ounces) crumbled feta cheese ( I like the Basil-Tomato Feta)
8 eggs
4 cups milk (3C milk & 1 C ½ & ½)
1 Tblsp minced fresh basil or 1 tsp dried basil
1 Tblsp minced fresh oregano or 1 tsp dried oregano
¼ tsp pepper
1 ½ cups cubed fully cooked ham ( I now use bacon bits or crumpled bacon) Ham makes it watery!

Combine croutons and feta cheese. Transfer to a greased 9x13 baking dish. In a large bowl, whisk the eggs, milk, basil, oregano & pepper. Slowly pour over crouton mixture. Sprinkle with ham (Bacon). Can bake right away or combine croutons, feta & bacon, cover & refrigerate. Combine eggs, liquids and herbs, cover & refrigerate. Put together in the morning and bake.

Bake, uncovered, at 325 degrees for about 1 hour (50 minutes in convection oven at 300 degrees), or until knife inserted near center comes out clean. Let stand for 10 minutes before cutting.
Yield: 12–14 servings

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