Click for Cookbook LOGIN
"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Egg Souffle Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Egg Souffle is from The Wilkins Family Cookbook Project, 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:  
8 eggs
1 lb. cheddar cheese - grated
8 slices Pepperidge Farm bread (cut off crusts)
1/2 tsp. salt
1/2 tsp. dry mustard
4 c. milk
Directions:
Directions:
1. Cut bread in half and butter bread and casserole.
2. Beat eggs with whisk and add milk.
3. Put layer of bread down and 1/2 pkg. of cheese, some more bread and rest of cheese, and then pour eggs and milk over bread and cheese layers.
4. Make the night before and put in refrigerator.
5. In the morning bring casserole to room temperature and bake 1 hour in 350º oven.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

35W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!