Breakfast Souffle

Make this ahead the evening before and refrigerate overnight. In the morning, just pop it in the oven and enjoy your morning! This dish is also great for lunch.
Breakfast Souffle
Breakfast Souffle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    slices white bread

  • 3 3/4

    cup whole milk

  • 6

    eggs

  • 3/4

    lb cheddar cheese, cubed

  • 3/4

    tsp salt

  • 3/4

    tsp dry mustard

  • 1

    small can of diced green chiles (optional)

  • salt and pepper to taste

Directions

Butter a 9x13 baking dish. Remove crust from bread and cut into cubes. Place bread cubes in buttered baking dish. Combine remaining angredients and blend in a blender until cheese is grated. Pour over bread cubes to moisten well. Cover and refrigerate overnight. Remove from fridge at least 30 minutes prior to baking. Bake at 325 for at least an hour, until browned and bubbly. Let set for 5 minutes before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: