1 pound ham, bacon, or breakfast sausage
9 eggs, lightly beaten
3 cups milk
1 tsp. dry mustard
Diced green, red, and/or yellow pepper to taste
4 – 1 inch slices Vienna or French bread, cubed
½ pound sharp cheddar cheese, grated
½ pound Swiss or Gruyere cheese, or a combination of the two grated
Diced onion to taste
Freshly ground black pepper to taste
Preheat oven to 350°F.
Dice the ham or bacon. If you use ham, set aside in the bowl you choose for the eggs. Fry bacon to the crispness you prefer. If you use breakfast sausage, fry the meat until no longer pink. Be sure to break up any clumps. Drain the meat in a colander while you continue to prepare the soufflé.
Add all ingredients, but the bread, to the eggs. Stir well.
Stir in bread.
Pour mixture into an ungreased 9x13 inch glass dish. Bake for 1 hour or until a knife inserted in the center has no egg cling to it.
This dish can be assembled a one or two days ahead of time. Allow the soufflé to sit on your counter 1 – 2 hours before you bake it.
Leftovers are excellent from the microwave.
May you enjoy all the days of your life around a well laden table!
Sloane Taylor
Amazon Author Page
Will certainly try this one. I think even I could do it! Thanks again, Sloane for delicious recipes.
ReplyDeleteOf course you can, Emma. I make this for Christmas brunch when all the kids come. It is sooo easy and tastes sooo good.
DeleteI always do a Christmas Eve brunch for family. This one will be added to the feast!
ReplyDeleteYou'll love the ease and little time it takes, Nancy, and your family will, too.
DeleteYou're such a food goddess! Thanks for sharing this yummy recipe!
ReplyDeleteLOL Thanks for thee compliment, Leigh, and you're welcome.:)
DeleteOh, this will 'WOW' guests during the holidays or special brunches. Cheers for sharing this to-die-for meal, Sloane!
ReplyDeleteMy pleasure, Sharon. Thanks for the compliments, my friend.:)
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