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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Christmas, (and Easter), Egg Soufflé Recipe

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This recipe for Christmas, (and Easter), Egg Soufflé is from Feeding the Poore, 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:  
7 slices white bread, (crust off)
4 TBSP butter
1 package, (8 oz,) shredded cheddar cheese
6 eggs
3 cups milk
½ tsp. salt
¼ tsp. pepper
1 tsp. dry mustard

Optional: cooked bacon or cooked sausage crumbles
Directions:
Directions:
Butter one side of each slice of bread generously. Place bread buttered side down in a 9X13" baking dish. The seven pieces fit this size exactly, when one of the slices is cut in half lengthwise and added to the short end of the pan. Spread the shredded cheese over top. Beat eggs and milk together. Add the spices. Pour over top. If desired, at this point spread the cooked bacon or cooked sausage over the top.

Cover with plastic wrap and refrigerate overnight.

Bake uncovered for 55-60 minutes at 350º.
Personal Notes:
Personal Notes:
This is our family breakfast for both Easter and Christmas morning.

 

 

 

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