breakfast soufflé

Name: breakfast soufflé
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 16 slice(s) of bread with crusts cut off; 1/2 pound(s) velveeta; 1 teaspoon(s) salt; 1/4 pound(s) butter; 6 - beaton eggs; 2 cup(s) milk; 1/2 cup(s) chopped onions

(1 RATING)

23 Pinches

catherine goodchild

jacksonville, NC

Updated on Apr 10, 2011

if you have ever had a large group of people over for a morning breakfast for more than a day. you know you dont want to go all out on them every morning. this breakfast is a nice filling delicious easy way to satisfy anyone. has been a proven success in my home for years. i host alot of meals and this has always been a hit with the tummies. while it does take overnight the prep time is really much shorter its just so it can soak up the egg mix

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prep time

cook time 45 Min

method Bake

yield 8 serving(s)

Ingredients

16 slices of bread with crusts cut off
1/2 pound velveeta
1 teaspoon salt
1/4 pound butter
6 - beaton eggs
2 cups milk
1/2 cup chopped onions

How To Make breakfast soufflé

Step 1

in a 9x13" casserole dish layer 1/2 of bread on bottom. cover evenly with 1/2 of the ham, 1/2 cheese, 1/2 of the onion.

Step 2

put next layer of bread. then put remainder of ham, cheese, and onion evenly over layer.
Step 3

beat eggs adn milk together, add salt to mixture. pour mixture over layers.
Step 4

melt butter and also pour over layers. now you want to refrigerate overnight.
Step 5

put casserole dish in another dish filled with some water. bake at 400 degrees for 45 minutes. pan with water in it must be slightly larger so to fit the cassorole dish in it
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