"The belly rules the mind."--Spanish Proverb

Egg Souffle Recipe

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This recipe for Egg Souffle, by , 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!

Contributor:  
Contributor:  
Kim Van Slembrouck - daughter of Chuck & Terri Wilkins

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 350 oven.

 

 

 

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