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Overnight Egg & Cheese Sandwich Souffle Recipe

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This recipe for Overnight Egg & Cheese Sandwich Souffle, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wanda Raley
Added: Friday, March 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
16 slices bread without crust
(Butter bread on one side)
1 cup cubed ham (or sausage or both)
2 cups shredded cheddar
8 eggs
1 quart milk

Directions:
Directions:
Put 8 slices bread, buttered side down on bottom of a 9x13 pan. Put ham (or sausage) and cheese on the bread, then add the other 8 slices, buttered side up. Mix eggs with milk and pour over top. Cover with foil and let stand in fridge overnight. In morning remove foil and bake at 350 for 1 1/2 hours, setting 9x13 pan in jelly roll pan or cookie sheet with some water while baking.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a great recipe when you have company for breakfast. The preparation is done the night before. Don't forget to set it in water while baking, this is very important to the success of the souffle.

 

 

 

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