The English Kitchen

Re-Purposed Biscuit (scone) Breakfast Casserole

Name: Re-Purposed Biscuit (scone) Breakfast Casserole
Ingredients: 8, depending on appetites; 300 g of torn biscuit; 3 heaped cups; 9 large free range eggs; 16 ounces grated cheese; 1/2 to 2 TBS Dijon mustard (The milder in flavour the cheese you have used, the more mustard you will want); 750 ml of milk; 3 cups; 2 inch baking dish; 30 minutes Uncover and bake for; 30 minutes longer, until; 2 tsp of butter; 1 ounce of cheese; 1/2 tsp of mustard; 1/3 cup

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8, depending on appetites
300 g of torn biscuit
3 heaped cups
9 large free range eggs
16 ounces grated cheese
1/2 to 2 TBS Dijon mustard (The milder in flavour the cheese you have used, the more mustard you will want)
750 ml of milk
3 cups
2 inch baking dish
30 minutes Uncover and bake for
30 minutes longer, until
2 tsp of butter
1 ounce of cheese
1/2 tsp of mustard
1/3 cup