The recipe for the egg dish is a staple for many family brunches and came from one of my co-workers at Thimbleberries a number of years ago. It’s always fun to find new recipes, but some of the older ones seem to be the ones we count on having regularly.  I promise, you will be making this one often.  

Brunch Egg Souffle'
Print Recipe
Servings
8
Cook Time
60 minutes
Servings
8
Cook Time
60 minutes
Brunch Egg Souffle'
Print Recipe
Servings
8
Cook Time
60 minutes
Servings
8
Cook Time
60 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 325°. Grease a 9 x 13 inch casserole dish.
  2. Trim crust from bread. Cut in half and put one layer in pan fitting smaller pieces of the bread in to completely fill the pan you are using. Add 1 cup diced ham, 1 cup cheddar cheese and 1 cup Swiss cheese.
  3. Repeat the layers. Combine the eggs, milk, onion salt, mustard, salt and pepper. Pour mixture over bread, cheeses and ham layers. Top with 1 cup Grape Nuts mixed with the melted butter. Cover and refrigerate over night. Bake uncovered for 60 minutes. Let rest for 5 -10 minutes to set up before serving. Serves 8.
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2 Comments on Brunch Egg Souffle’

  1. Mary Van Eeckhout
    January 6, 2016 at 1:01 am (4 years ago)

    Looking forward to trying the Brunch Egg Souffle. Thank you.

    Mary VE

    Reply
    • thimbleberries
      January 6, 2016 at 4:54 am (4 years ago)

      Hi Mary,
      Make sure you use the version with the 3 cups of milk. I always think I have carefully proofed the recipe before clicking the “publish” button, but I guess not on this one. I am happy I caught it so soon.
      Have a happy new year. I love that we are staying in touch via the Berry Blog.
      Lynette

      Reply

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