8 bread, slices
4 cheese, slices
4 tbsp bacon bits
4 egg, beaten
2 cup milk
3/4 tsp salt
1/4 tsp pepper
1 tbsp onion, chopped
1 tsp mustard
Directions
Lightly grease an oven-proof baking dish (about 8x8x2). Put 4 slices
of bread next to each other on the bottom of the prepared dish. Put a
slice of cheese on top of each slice. Sprinkle bacon bits over top
of cheese. Top with the other 4 slices of bread. In a small mixing
bowl, beat the eggs until foamy. Stir in the milk, salt, pepper,
onion, mustard. Pour the egg mixture over the bread stacks. Cover
the baking dish and let it sit on the counter for at least 1 1/2
hours or put it into the refrigerator for 12 hours. When ready to
bake, preheat oven to 325F. Remove cover from pan and bake for about
one hour. Let dish cool for about 5 minutes and serve.
Servings: 1 servings
Cheese Brunch Bake Recipe brought to you by Recipe Ideas
Categories: Brunch; Cheese
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into distant history, in truth as far into history as early Egypt, and maybe even further. Having said that, these, ancient records were just very basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians is a series of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Much later, in Roman times a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something we still use today. This early Roman chef recounts how the ancient Romans were skilled in the use of many herbs and spices, including some that we all recognise such as basil, mint and dill. Continuing our culinary historical journey, we have some books which appeared in the fourteenth century ; a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that is familiar to us all today, but rather accounts of the types of meals eaten by the rich and powerful of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including spices like basil and coriander. The introduction of these new tastes led to an eruption in books on cookery, most of which still exist in private cookery archives. Over the succeeding few hundred years, the rich families of Europe strove to serve up the most exotic meals, and consequentially the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and recording popular recipes of the day. When we get to the twentieth century, cooking publications are greatly in demand mostly as a result of better eduction, people having increased spare time and being a little richer. The TV revolution brought us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Cheese Brunch Bake recipe.
