This easy to assemble egg dish bakes up to a substantial, yet light breakfast.  The baking time is just long enough to allow a Sunday morning shower and a relaxing cup of tea before diving into breakfast.

• 1 tablespoon butter
• 5 eggs
• 2 cups milk
• dash salt
• 2 slices bread – preferably substantial
• dash pepper
• 1 1/2 cups shredded cheddar
• 1/2 fresh feta, crumbled
• 1/2 cup chopped ham

Break the eggs into a mixing bowl, discarding the shells.  Add milk, salt and pepper.  Whip the eggs and milk together until well blended a bit frothy.  Find a ceramic 9 inch quiche dish or square 9 inch baking pan and use the butter to coat it.  You can do this by placing the butter pat into the dish and spreading it around with your fingers or a square made from paper towel.  Tear your bread into cubes and line the bottom of the dish.  Sprinkle 1/2 your cheddar cheese over top the bread, then pour in the egg mixture.  Tap the sides of the pan smartly a few times to settle the eggs over the bread.  Then sprinkle the ham over top, followed by the remaining cheddar and feta. Vegetarians can skip the ham.

Place the dish into your oven at 325 degrees and bake 40 minutes or until the eggs are puffed up across the whole dish.  If the center is dented inward, It’s not fully cooked yet.  Remove from the oven when done and rest for 5 minutes before serving.

Serves 4