"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ham & Egg Souffle Recipe

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This recipe for Ham & Egg Souffle, by , is from The Godin/Lemieux/Wolfsbauer/Kingston Family Cookbook, 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!

Contributor:  
Contributor:  
Kimberly Kingston

Category:
Category:

Ingredients:  
Ingredients:  
3 c cubed french bread
3 c cubed ham
1/2 lb or 8 ox cubed or shredded cheese
3 T flour
1 t dry mustard
3 T melted butter or margarine
4 eggs
3 c milk

Directions:
Directions:
Grease 9 X 13" pan. Add a layer of 1/3 bread, ham and cheese. Mix flour and mustard. Sprinkle it over each layer. Dribble 1 T margarin over each layer. Repeat the above tow additional times, making 3 layers.

Beat eggs and milt until foamy. Pour over layers. Cover and chill at least 4 hours or overnight. Cook at 350 F for 1 hour.

Personal Notes:
Personal Notes:
Received recipe from work friend - Friday Breakfast!

 

 

 

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