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Methodist Egg Souffle Recipe

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This recipe for Methodist Egg Souffle, by , is from The Parker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Heller
Added: Sunday, November 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8-10 slices bread, cubed
2/3 lb. Old English or sharp cheese (diced)
2 C. diced ham
8-10 eggs
3 1/2 C. milk
1 tsp. dry mustard
1 tsp. salt
1/2 tsp pepper

Directions:
Directions:
Butter 9x13 pan. Add cubed bread ham and cheese. Mix eggs, milk and seasonings well. I use my blender. Pour milk mixture over bread, ham and cheese. Cover and refrigerate overnight. Uncover and Bake at 350 for 1 hour or until eggs are set.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Take pan out of refrigerator while pre heating oven.
This was a popular Sunday Brunch at Sherman Avenue Methodist Church.

 

 

 

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