"No Crust" Ham and Cheese Souffle

Angela (Grammy) Derby


This "no crust" casserole is the perfect holiday breakfast or brunch dish. Serve it with a fruit salad, bagels, toast, English Muffins or your favorite muffin and you have the perfect meal for company or holidays...or most importantly, your family!

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14-16 slice
white bread (remove crust & cut the remaining bread into cubes)
1 lb.
ham, cubed (leftover ham is great)
1 lb.
sharp chedder cheese, shredded
1 1/2 lb.
swiss cheese, shredded
eggs, beaten
3 c
1/2 tsp
onion salt
1/2 tsp
dry mustard
dash of paprika


3 c
cornflakes, crushed
1/2 c
butter, melted

How to Make "No Crust" Ham and Cheese Souffle


  • 1Prepare a 9x13" glass baking dish. (I spray with Pam)
  • 2Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread.
  • 3In a bowl, beat together the eggs, milk, and onion salt, dry mustard and paprika.
    Pour evenly over bread. Cover, and refrigerate overnight.
  • 4*Next morning, before baking:

    Preheat oven to 375'F.

    Combine crushed cornflakes & butter for topping. Spread evenly over casserole.

    Bake at 375'F. for 40-50 minutes. Let stand a few minutes before serving.

Printable Recipe Card

About "No Crust" Ham and Cheese Souffle

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American