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Breakfast Souffle

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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.

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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

Details

Preparation

Step 1

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.

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