Make Ahead Egg Souffle

Source: 
Helen Thompson
Serves: 
5
Ingredients: 
  • 1 Cup Diced Ham
  • 4 Slices White Bread
  • Soft Butter
  • 2 Cups Grated Sharp Cheddar Cheese
  • 3 Eggs
  • 1 1/2 Cups Milk
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
Directions: 

The day before serving

  • Butter bread on both sides & cut into 1” cubes.
  • Place in bottom of 1 1/2 quart casserole or baking dish.
  • Add diced ham
  • Sprinkle cheese over the bread.
  • Beat eggs & then add & beat together the milk, salt, & dry mustard.
  • Pour over bread & cheese & refrigerate overnight.

Next day

  • Remove cover and bake at 350° F for 45 minutes (or 1 hour & 15 minutes if directly from the refrigerator).