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Brunch egg souffle casserole Recipe

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This recipe for Brunch egg souffle casserole, by , is from THE SEGUIN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Kuchenberg
Added: Sunday, March 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4T unsalted butter
2 c fresh mushrooms
1 lg onion, diced
3/4 c celery
1 lb bacon, cooked and crumbled
8 slices white bread, crust removed
3/4 lb grated cheddar cheese
2 T snipped fresh dill
1 lg Tomato, sliced
6 eggs, lightly beaten
1 T Dijon mustard
2 1/2 c light cream

Directions:
Directions:
In a large skillet, melt unsalted butter, add mushrooms, onion, celery. Brown until soft. Remove with a slotted spoon. Dip one side of the 8 bread slices into skillet butter and place butter side down in a 9 x 13 inch casserole dish. Layer 1/2 mushroom/onion/celery mixture. Top with 1/2 of cheese. Salt/pepper to taste. Sprinkle 1 T dill. Repeat layers. In a bowl, mix eggs, cream and mustard. Pour over casserole. Cover and refrigerate overnight. Preheat oven to 350. Bake 60- 75 minutes until souffle-like and center is set. Top with tomato slices during last ten minutes of baking. Remove from oven and allow to rest for 10 minutes to completely set before serving. Serves 8-10.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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