Just because it says “sleeping in”, doesn’t mean you should not double check your alarm clock!!  I made this for the weekend catering for the AEF retreat staff….I was supposed to get up at 5:30 to get it going in the oven….I woke up at 7!!!!!  Yowza!!!  But people ate it later for lunches and snacks, so it was still enjoyed by all!!

Prep Time: 20 minutes + it soaks overnight while you sleep!

Cook Time: 1 hour

Servings: 8

Ingredients:

6 whole Onion Rolls

1 cup Grated Cheddar Cheese

1 8 ounces Cream Cheese

1 stick Butter

10 whole Eggs

2 cups Milk

1 teaspoon Chopped Chives

1 teaspoons Dry Mustard

1/2 teaspoons Salt

1/2 teaspoon Cayenne Pepper

Get Cooking:

Generously butter an 9×13 baking dish.

Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 stick butter into pats and place over the top.

Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.

The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.

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