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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Breakfast Souffle Recipe

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This recipe for Breakfast Souffle is from The Churchill 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:  
16 slices white bread
2 cups cubed ham
2 cups shredded cheese

Topping:
6 eggs, beaten
3 cups milk
½ t salt
½ t dry mustard

Crunch:
2 c crushed cornflakes
½ c butter
Directions:
Directions:
Grease 9x13 pan. Line bottom with 8 slices of white bread (crust removed). Sprinkle ham and cheese and cover with 8 more slices of white bread (crust removed).
Pour topping over bread. Cover with foil and refrigerate overnight. Bring to room temp for one hour.
Top with cornflakes and butter. Bake at 350º for one hour.
Personal Notes:
Personal Notes:
Kayla received this recipe from Penny Burgau. Penny and Kayla worked at Concordia together and Greg Salvevold was coached by Penny's husband, Bucky Burgau.

 

 

 

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