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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

Egg-Cheese-Souffle Recipe

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This recipe for Egg-Cheese-Souffle is from Cooking With Tammy, Family & Friends, 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:  
2C shredded sharp cheddar cheese
1-small loaf dark rye bread 6 eggs 3C milk
12 strips fried crumbled bacon or 2C cubed ham
1Tbsp dry mustard salt and pepper to taste.
1 stick butter melted
Directions:
Directions:
Preheat oven to 325 degrees
Cut crust from bread and cube. Mix together cheese and bread and cover bottom of greased
13x9 inch pan.In a large bowl beat eggs,milk and
salt and pepper. Sprinkle mustard on top of bread
and cheese. Then sprinkle crumbled bacon or ham
on top. Pour egg mixture over everything and let
stand in refridgerator covered overnight. Before
baking melt butter and pour over the top and bake
for 1 hour at 325 degrees. If desired top with 1C
grated parmesan 3-5 minutes before end of baking.
Let stand 5 minutes before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
90 Minutes
Personal Notes:
Personal Notes:
You can use a small loaf of white bread like Pepperidge Farms instead of rye. I like the rye
bread because its different.

 

 

 

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