This cheese egg souffle' is the perfect dish to feed a crowd and make the night before. The souffle' will puff up and be ooey, gooey, cheesey, melty and just down right delish!
| Servings | Prep Time |
| 12 people | 10 minutes |
| Cook Time |
| 1 hour 15 minutes |
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This cheese egg souffle' is the perfect dish to feed a crowd and make the night before. The souffle' will puff up and be ooey, gooey, cheesey, melty and just down right delish!
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Ingredients
- 10 slices white bread ( I used Pepperidge Farms)
- 8 large eggs
- 3 c. milk
- 3/4 tsp. dry mustard
- 2 c. cheddar cheese, shredded
- 1/2 tsp. salt
- pepper, to taste
Servings: people
Instructions
- Remove crust from bread. Cut bread into cubes.
- Beat eggs and add the milk to a large bowl.
- Add dry mustard powder, salt & pepper.
- Fold in bread cubes.
- Add shredded cheese.
- Refrigerate overnight.
- Bake on 350 degrees for 1 hour 15 minutes uncovered.
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