Cook like you’re on vacation! Prepare this amazing egg souffle the night before, cover and refrigerate, then bake for 45 minutes at 350 degrees just before serving. Serves 10-12.
Makes one 9 X 13” baking dish
Spray pan liberally w/PAM
2 cups shredded cheese (jack/cheddar or your choice)
6 – 7 slices of white bread, w/out the crust
2 cups milk
2 Tbsp. Melted butter (optional)
Salt & Pepper to taste
Sprinkle 1 cup of cheese evenly over the bottom of the baking dish. Place the bread evenly over the cheese, covering as much of the bottom of the pan as possible. In a separate bowl combine the eggs and milk until well mixed. Pour egg mixture over the bread, making sure all the bread is saturated. Sprinkle the remaining cheese on top, season with salt and pepper, cover and refrigerate overnight. Bake in a preheated 350 degree oven for 35-45 minutes or until eggs are firm and soufflé’ is puffy. Serve immediately.
Add any variety of fresh vegetables, i.e. mushrooms, spinach, broccoli, sun-dried tomatoes, onion or artichokes.
Use different types of cheese, i.e. feta, Swiss, goat, smoked cheddar or Gouda.
Use the addition of spices to spruce up your soufflé, i.e. garlic powder, oregano, thyme, rosemary, etc.