Country overnight souffle
Brunch Ham Eggs Vegetables Souffles
Last updated 6/12/2012 12:57:07 AM. Recipe ID 19537. Report a problem with this recipe.
Title: Country overnight souffle
Categories: Brunch, Ham, Eggs, Vegetables, News
Yield: 12 Servings
16 Slices bread, crusts trimmed
4 T Softened butter
10 Slices Cheddar cheese
10 Thin slices cooked ham
1 1/2 c Sliced mushrooms
1 lg Onion, minced
1 c Chopped black olives
1 c Chopped green pepper
1 c Chopped tomato
3 c Milk
1/2 t Worcestershire sauce
1/2 t Finely chopped chives
1/2 t Dry mustard
1 c Dry bread crumbs
1/2 c Melted butter
Spread one side of bread slices with butter. Place 8 slices buttered
side down in a lightly greased 9x13 inch baking dish. Layer cheese,
ham, mushrooms, onion, olives, green pepper and tomato over bread.
Place remaining bread slices buttered side up on top. Beat eggs,
milk, Worcestershire sauce, chives and dry mustard with wire whisk in
bowl. Pour over layers. Chill, covered, overnight. Mix bread crumbs
with melted butter in bowl. Sprinkle over souffle. Bake for 1 hour
at 350 degrees.
Per serving: 436 calories, 18 g protein, 30 g carbohydrate, 28 g fat,
56 percent calories as fat, 2.1 g fiber, 177 mg cholesterol, 763 mg
Miami Herald Food Section, 8 May 1977
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