Rye Bread Casserole with Cheese and Herbs
by Editorial Staff
Bread casserole with cheese and herbs is an excellent dish for a delicious and hearty breakfast. Rye bread, cheese, and dill are a simple but very successful combination. Spending a minimum of time in the evening, and putting the casserole in the oven for 25-30 minutes in the morning – you will get a wonderful breakfast for the whole family!
Servings: 3
Ingredients
- Rye bread – 6 slices (about 260 g)
- Eggs – 4 pcs.
- Hard cheese – 200 g
- Milk – 100 ml
- Fresh dill – 20 g
- Salt to taste
- Ground black pepper – to taste
Directions
- Cut off the crust from pieces of bread. Cut the cheese into thin slices. Finely chop the dill.
- Place 3 slices of bread close to the bottom of the baking dish.
- Sprinkle the bread with half the dill on top. Then put half the cheese on the bread with dill. Put the remaining 3 slices of bread on the cheese.
- Put the remaining cheese on top of the bread. And sprinkle with the remaining dill.
- Break eggs into a bowl. Add milk, pepper, and salt to the eggs. Mix with a whisk.
- Pour the egg mixture evenly over the casserole on top. Pour the mixture completely. Either we immediately send it to the oven, or cover it with cling film and send it to the refrigerator for 6-8 hours or overnight.
- Then take the casserole out of the refrigerator, leave it at room temperature for 10-15 minutes (so that the form is not too cold). We turn on the oven to heat up to 180 degrees. We send the form with bread, cheese, and eggs to the oven for 25-30 minutes.
- Bread casserole with cheese and herbs is ready. Serve hot.
Bon Appetit!
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