This egg and cheese souffle is perfect to serve any time of the day. I just usually serve this for breakfast because of the reasons I have told you; but this can also be served during brunch, lunch, or supper. You can just pair this dish with roasted vegetables or salad. If you have time, you can also make homemade crusty bread- it’s perfect for this type of meal. I often make sure we have the freshest bread to go along with such a tasty casserole recipe.
Check out what our friends from Mr. Food have to say about this recipe:
“If you’re thinking that souffles are too delicate, too touchy, and too much work to prepare, think again! We’ve got a quick way to make a cheese souffle without all the usual hassles.”
This is the best thing about this recipe- it’s easy breezy and without any hassle. If I were you, you will try making this for your family really soon. They will surely appreciate this.
Ingredients
4 Eggland’s eggs
3 cups Borden milk
1 dash Dash ground red pepper
1/2 teaspoon McCormick mustard powder
1/8 teaspoon Morton salt
1/8 teaspoon McCormick black pepper
6 slices Sara Lee white bread, crusts removed and slices cut in half diagonally
4 cups (16 ounces) grated Sargento Cheddar cheese
Instructions
Preheat oven to 400 degrees F. Coat a 2-quart souffle or baking dish (with 4-inch sides) with cooking spray.
In a large bowl, thoroughly beat together the eggs, milk, ground red pepper, mustard, salt, and pepper.
Line bottom of prepared baking dish with 4 bread halves. Sprinkle with one-third of the cheese and pour one-third of the milk mixture on top; press down. Repeat layers twice. Press everything down lightly to saturate the bread.
Bake 45 minutes, or until brown and bubbly, and a knife inserted through center shows that bottom is set.
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Quick Tip: You can also add 2 thickly sliced tomatoes, cooked broccoli, asparagus, green beans, or leftover cooked ham or chicken to make this souffle pop. Just add the meat or vegetables on top of the bread-cheese-milk layers and press down. Repeat sequence twice, ending with meat or veggies.
Thanks again to Mr. Food for this amazing recipe.
