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Egg Souffle - serves 24 Recipe

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This recipe for Egg Souffle - serves 24, by , is from Food Family Fun, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 Quart Half-n-Half

12 Large Eggs

12 Slices of White Bread

12 Ounces Extra-Sharp Cheddar Cheese, Grated

1/2 Cup thinly sliced Scallions or Red Peppers

1/2 Teaspoon Salt and several grinds of Pepper

Egg Mixture: Whisk Half-n-Half, Eggs, Salt and Pepper until smooth.

Spray a 9x13 pan with vegetable cooking spray.

Line bottom of pan with 6 slices of bread. Sprinkle with half of the Scallions or Peppers and Cheese.
Pour 1 cup of Egg Mixture over the top.
Repeat layers with the remaining Bread, Cheese and Scallions or Peppers.
Slowly pour remaining Egg Mixture over top.

Cover with plastic wrap and then weight down with 3 - 16 ounce cans (of anything) for at least 15 minutes
to submerge ingredients.

Note: Can be refrigerated overnight but return to room temperature before baking.

Adjust oven rack to middle position..
Bake in preheated 325 degree oven until Egg Mixture is set - about 50 minutes.

Number Of Servings:
Number Of Servings:




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