Double-Cheese Ham Souffle
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min. + standing
YIELD: 10 servings.
I've made this for holiday breakfasts and shower brunches. It's a big hit. It's also a welcome change at covered-dish dinners at church. There's never another one like it there.—Anita Gattis, Hawkinsville, Georgia
Ingredients
-
16 slices day-old bread, crusts removed and cubed
-
1 pound cubed fully cooked ham
-
2 cups shredded cheddar cheese
-
1 cup shredded Swiss cheese
-
6 large eggs, lightly beaten
-
3 cups 2% milk
-
1/2 teaspoon onion powder
-
1/2 teaspoon ground mustard
-
1/8 teaspoon pepper
-
Dash to 1/8 teaspoon cayenne pepper
-
1-1/2 cups finely crushed cornflakes
-
3 tablespoons butter, melted
Directions
-
1.
Place half of the bread cubes in a greased 13x9-in. baking dish. Layer with ham, cheeses and remaining bread cubes.
-
2.
In a large bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight.
-
3.
Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over casserole.
-
4.
Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts
1 piece: 470 calories, 24g fat (13g saturated fat), 205mg cholesterol, 1163mg sodium, 37g carbohydrate (7g sugars, 1g fiber), 27g protein.
© 2024 RDA Enthusiast Brands, LLC