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This is a favorite of my toddlers. When I
make it for them, I leave out
the cayenne pepper.
Eggs Eggstrordinaire
4 slices whole wheat bread, cubed
2 cups shredded Swiss or Cheddar cheese
1 tbsp. chopped fresh parsley
4 eggs
2 cups milk
1/2 tsp. each salt and dry mustard
Cayenne pepper, to taste
Divide bread cubes, cheese and parsley into 4 greased 1 1/2 to 2 cup
microwaveable containers.
Beat eggs, milk, salt, dry mustard and cayenne pepper. Pour over bread
and
cheese mixture, pressing on top with a spoon. Cover and refrigerate at
least
2 hours or overnight.
Cover with plastic wrap, vent one corner. Microwave at MEDIUM, one
serving at a time, until the middle is set but soft, 6 to 7 minutes, rotating dish
twice. Let stand 2 minutes. Serve plain or with salsa.
Makes 4 servings.
   
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