There aren't many foods that do a better job of combining two meals - in this case, breakfast and lunch - than cheese and eggs. This dish satisfies a mouthful of taste buds and both hearty and light eaters. —Lelia Brown, Annandale, Virginia
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1/2 pound cheddar cheese – shredded or sliced into thin julienne strips 1/2 pound Monterey Jack cheese – shredded or sliced into thin julienne strips 1/2 cup butter 3 green onions, finely chopped Instructions Insert cheese between cuts in the grid. Melt butter and lightly sauté onions and garlic. Drizzle over the bread. Bake at 350 degrees for 20 to 25 minutes. Open foil and bake an additional 5 minutes if needed, until cheese is melted.