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BRUNCH
& BREAKFAST MAIN DISHES:
Egg Souffle
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Egg
Souffle |
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Great morning
dish for a large family gathering...
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8
oz |
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sliced mushrooms |
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8
slices |
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bread, buttered and cubed (divided) |
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1 ½
cups |
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grated Swiss or cheddar cheese (divided) |
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6
oz |
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cooked, cubed ham |
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4
small |
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green onions, thinly sliced, including
tops |
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1
small |
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jar
of chopped pimento |
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5
large |
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eggs, beaten |
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2 ½
cups |
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milk |
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¾
tsp |
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salt |
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¾
tsp |
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dry
mustard |
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1 |
Sauté
mushrooms in a small amount of butter. Set aside
and let cool. |
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2 |
Place half
of the bread cubes in the bottom of a 9x13" dish
and sprinkle with half of the grated cheese,
then mushrooms, ham, onions and pimentos. Cover
with remaining bread cubes. |
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3 |
In a medium
bowl, combine beaten eggs, milk, salt and dry
mustard; beat by hand until well mixed and pour
over contents of casserole. Sprinkle with
remaining grated cheese. |
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4 |
Bake for 45
minutes to 1 hour, until top is lightly browned.
Let stand 10 minutes before cutting into square
pieces to serve. |
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Servings: 10 |
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