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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Cheese and Egg Souffle Recipe

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This recipe for Cheese and Egg Souffle is from The Schulte Family Cookbook Project, 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:  
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 325º 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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