Breakfast Soufflé

Breakfast Soufflé

6 slices white bread
6 eggs
1 tsp. salt
¼ lb. melted butter
½ lb. sharp cheddar cheese
2 cups milk
Dash cayenne pepper
¼ tsp. dry mustard
¼ tsp. onion salt
3 Tb. chopped green chili

Cut crusts off the bread, then cut into small pieces and set aside. Grate the cheese. Set aside. Beat the eggs in large bowl. Gradually add milk to the beaten eggs along with the salt, mustard, onion salt, and pepper. Stir bread and mixture and cheese together. Can add some diced ham, mushrooms, or bell peppers. Refrigerate overnight. Bake 35 minutes to 1 hour at 375°.

Becky's Note: I think I would cut the butter down to 1/4 cup.  It is yummy with 1/4 lb, but a bit excessive.  I love to add things to this Souffle just to add more color to the dish! This dish is fairly similar to Mexican Quiche in flavor.


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