Breakfast Souffle
From chihuahua 16 years ago
- 60 minutes to make
- Serves 12
I came across this old faded recipe I cut out of my local paper years ago. I had completely forgotten about it. I remember making it once and have since preprared similar breakfast casseroles/souffles. These types of meals are always a hit. Read more The author for this recipe does not give exact measurements. You'll have to guess. See less
Ingredients
- 10 eggs shopping list
- 4 C milk shopping list
- 12 slices French (or any other) bread, cubed; weighing about 14 ounces shopping list
- 2 C shredded Cheddar and Jack cheese shopping list
- salt and pepper to taste shopping list
- Fillings: shopping list
- cooked shrimp shopping list
- sliced mushrooms shopping list
- cubed ham shopping list
- Cooked and crumbled bacon shopping list
- Chopped Green or yellow onions shopping list
How to make it
- Cook any of the filling ingredients (together or seperately) in a small amount of butter or margarine.
- Beat eggs together with milk.
- In a 9 X 13-inch greased pan, layer 1/2 the bread, your choice of all fillings, 1/2 the cheese, then the other 1/2 of the bread, then add remainder of cheese.
- Pour in the milk-egg mixture. Salt and Pepper to taste.
- Cover and place in the refrigerator overnight.
- If bread is still dry in the morning, add 1/2 cup milk.
- Place the pan in a larger pan and add water to the larger pan until water is about 1-inch deep around the smaller pan.
- Bake in a 350 degree oven about 1 hour or until set.
People Who Like This Dish 2
- kimmer Dunedin, FL
- grk Houston, TX
- chihuahua Sonoma County, USA
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kimmer
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" It was excellent "