I was up early on Thanksgiving morning, cooking, organizing serving dishes and getting ready to put the turkey in the oven. I also made a simple breakfast for my family to enjoy while watching the parades. This Egg Souffle is a dish that can be prepared the night before, but works just as well prepared the morning you wish to enjoy it. It is also very adapatable; I don't usually add other ingredients like ham, peppers or onions, but you could and it would be delicious. It puffs up beautifully when you bake it and looks very pretty on your table when prepared in an oven safe bowl.
I got this recipe from an old friend and it was always her signature breakfast item at many a brunch I attended at her home. The best recipes are those shared from friends :-)
Egg Souffle
12 slices frozen white bread
6 eggs
2 cups milk
1/2 lb. shredded cheddar cheese
1/2 stick butter, melted
salt and pepper to taste
Remove crust from frozen bread. Dice into small squares. Spray 9x13 pan with cooking spray (I use a oven safe pasta bowl). Layer bread and cheese. Mix eggs, milk, salt and pepper with a whisk until well blended. Pour mixture over bread and cheese. Press down lightly on bread to makes sure all is soaked well with egg mixture. Top with melted butter. Let sit about 1 hour or overnight in fridge. Bake uncovered for 45 minutes at 350 degrees. Enjoy!
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