"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Christmas Morning Egg Souffle Recipe

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Christmas Morning Egg Souffle image

 

This recipe for Christmas Morning Egg Souffle, by , is from Back In Time, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Mathey
Added: Monday, December 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 slices of white bread (trim crust & cube, Pepperidge farm works best)
1 lb sharp cheddar cheese grated
7 eggs beaten together
3 cups milk
1 tsp dry mustard
1 tsp worcestershire sauce

Directions:
Directions:
In a pyrex dish (13x9x2) buttered, alternate a layer of bread cubes and a layer of grated cheese, ending with cheese. Beat eggs with seasoning and milk and pour over top of bread and cheese. With a spatula, pat the mixture flat so that the moisture is absorbed evenly. Let stand in refrigerator overnight. Bake uncovered at 300 F for 1-1/4 hours or until golden. May add 2 cups cooked ham (cubed) between layers.

Personal Notes:
Personal Notes:
Never bake over 300 F.

This is a Mathey family Christmas breakfast tradition and has been used for showers...can add broccoli, ham, or whatever else suits your fancy!

 

 

 

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