"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
  • 6
    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


  1. Prepare a 9x13" glass baking dish. (I spray with Pam)
  2. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread.
  3. In 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

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