"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cheese and Egg Souffle Recipe

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

Contributor:  
Contributor:  
Susie Schulte
Added: Monday, December 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 slices white bread
3/4 lb. mild cheddar
2 c. milk
1/2 stick butter (melted)
6 eggs, well beaten
3/4 tsp. salt
pepper
chopped onion (optional)
chopped peppers (optional)

Directions:
Directions:
Grease heavily a 2 or 2 1/2 qt casserole. Can make collar of aluminum foil and attach with masking tape.
Remove crust and cube bread
Cube cheese (can use shredded cheese)
Mix eggs, butter, milk and seasonings
Layer bread and cheese alternately with egg mixture
Bake at 325 for 1 hour.

* If you double recipe bake 1hr 45 min - 2 hours.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Great for brunch. Can be prepared the night before.

 

 

 

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