Vermont Egg And Cheese Casserole

An easy, make-ahead casserole that can serve a crowd.

4 cups grated Vermont cheese (We use a combo of Cabot Colby Jack and Hunter's)
2 cups whipping cream
1 tsp salt
1/4 tsp pepper
2-3 tsp ground dry mustard
18 eggs, lightly beaten
2 Tbl snipped chives (optional)

Heavily butter 13x9-inch glass baking dish. Put grated cheese on the bottom. Mix salt, pepper and dry mustard with cream and pour half over cheese. Pour eggs over cheese and cream mixture. Drizzle remaining cream mixture over eggs. If using chives, sprinkle them over top of casserole.

At this point, casserole can be covered and refrigerated overnight. Next morning, remove casserole from refrigerator, remove plastic wrap and let stand at room temperature while oven preheats to 350 degrees.

Bake at 350 for 55 minutes or until set (doesn't wiggle in the middle.) Slice and serve immediately.

Recipe can be halved, use 8x8-inch baking dish.

Recipe Summary:
Yield: 12 servings
Prep Time: 15-20 minutes, refrigerate overnight
Cook Time: 55 minutes or until set
Rating: 5 of 5 stars

Other recipes by The Richmond Victorian Inn:
Pumpkin Pie French Toast
Baked Stuffed Breakfast Apples
Cinnamon Apple French Toast
Turkey Enchiladas Rosa

Recipe Provided By:
The Richmond Victorian Inn
Richmond, VT

Richmond Bed and Breakfast Inns