"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Ham - Egg Chiffon Recipe

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This recipe for Ham - Egg Chiffon, by , is from The Godin/Lemieux/Wolfsbauer/Kingston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Kingston

Category:
Category:

Ingredients:  
Ingredients:  
12 - 15 slices buttered and cubed bread
(should cover bottom of pan)
12 beaten eggs
3 cups milk
1 1/2 lb cheese (american or cheddar)
salt and pepper
Cubed Ham, bacon bits or sausage, if desired

Directions:
Directions:
Place buttered/cubed bread at bottom of 13 X 9 pan.
In separate bowl, beat eggs and milk. Add in cheese, salt, pepper and any meat.
Pour over bread.

Can be a made ahead of time (night before) and refrigerated before baking.

Bake at 350 F for 45 minutes

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Another breakfast dish from my work courtesy of Lori Collins!

 

 

 

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