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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Ham & Egg Souffle Recipe

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This recipe for Ham & Egg Souffle 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!
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 margarine over each layer. Repeat the above two additional times, making 3 layers.

Beat eggs and milk until foamy. Pour over layers. Cover and chill at least 4 hours or overnight. Cook at 350º F for 1 hour.
Personal Notes:
Personal Notes:
Received recipe from work friend - Friday Breakfast!

 

 

 

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