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"After dinner sit a while, and after supper walk a mile."--English Saying

Christmas Morning Egg Souffle Recipe

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This recipe for Christmas Morning Egg Souffle is from Back In Time, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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