In all the excitement and mountains of presents on Christmas morning, breakfast can easily be forgotten and before you know it the kiddos are melting down from hunger. That’s why we like to prepare our Christmas breakfast the day before so that we can pop it in the oven on the morning of and enjoy time with our families. This soufflé has been passed down between friends and family for so long that we don’t even know where it originates…all we know is that it’s loved by all and packed with eggs, veggies, and cheese to help fill those bellies. Serve it with a side salad or toast and you have breakfast fit for the Three Kings!
Egg Cheese Soufflé:
- 16 slices of white bread, crusts removed and cubed
- 1 lb. shredded cheddar cheese
- 6 eggs
- 3 cups of whole milk
- 1 tsp. salt
- 1 tsp. dry mustard
- 1/4 tsp. paprika
- 1/2 tsp. Worcestershire Sauce
- 1/4 lb. melted butter
- 1 1/2 cups of chopped veggies of your choice such as spinach, asparagus, mushrooms (we used spinach and asparagus)
- 1 1/2 cups of cooked, chopped meat of your choice such as bacon, sausage, or ham (optional)
Butter a 9″ x 13″ baking dish. Remove crust from bread and cut into 1/2″ cubes. Beat eggs with milk, mustard, Worcestershire sauce, salt, dry mustard and paprika. Layer 1/2 the bread, then 1/2 of the veggies, 1/2 of the meat and then 1/2 of the cheese and repeat the layers once more with the remaining 1/2 of the ingredients. Pour egg mixture over layers of bread and then pour melted butter over the top. Cover with foil and place in the fridge overnight. Remove from fridge 45 minutes before cooking and preheat oven to 350 degrees. Bake uncovered in a water bath at 350 degrees for 1 hour. Serve immediately.
Ashley + Hallman