Best Feather Bed Eggs Recipes

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FEATHER BED EGGS RECIPE



Feather Bed Eggs Recipe image

Provided by Tufgrlz

Number Of Ingredients 7

6 slices of thick-cut bread
1 1/2 cups grated cheese (white cheddar or 3-cheese)
1 1/2 cups whole milk
6 large eggs
butter
pepper
oregano

Steps:

  • Butter 6 small ramekins. Butter one side of bread, and place a single slice with buttered side up in each ramekin. Generously pepper each slice of bread and sprinkle with 1/4 cup of cheese. Beat milk with eggs and add oregano to taste. Pour over the cheese and bread in the ramekins. Cover and refrigerate overnight. In the morning uncover and place in a cold oven. Set to 350 degrees and bake for 30-40 minutes or until puffed and golden brown. Remove from baking disk and serve immediately. Variations: instead of individual ramekins, arrange bread in a buttered 9 x 13 inch baking dish. Add diced ham or sausage, onion, green pepper, or mushrooms to taste. Place these ingredients on top of bread, but under cheese, prior to covering with egg mixture.

"FEATHER BED" EGGS



Number Of Ingredients 7

6 slices thick cut bread
1 1/2 cups grated Cheddar cheese
1 1/2 cups whole milk
6 large eggs
butter
pepper
oregano

Steps:

  • Method: Butter, or if you prefer, use non-stick spray on 6 small ramekins. Butter one side of bread, and place a single slice with buttered side up in each ramekin. Generously pepper each slice of bread and sprinkle with 1/4 cup of cheese. Beat milk with eggs and add oregano to taste. Pour over the cheese and bread in the ramekins. Cover and refrigerate overnight. In the morning uncover and place in a cold oven. Set to 350° and bake for 30-40 minutes or until puffed and golden brown. Remove from baking disk and serve immediately. Variations: Instead of individual ramekins, arrange bread in buttered 9x13 baking dish. Add diced ham or sausage, onion, green pepper, or mushrooms to taste. Place these ingredients on top of bread, but under cheese, prior to covering with egg mixture.

Nutrition Facts : Nutritional Facts Serves

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