Friday, May 1, 2009

Egg Souffle

Michelle H.

6 slices of white bread
8 oz. Cubed ham
8 oz. Sharp cheddar cheese
¼ c. butter
½ tsp. dry mustard
½ tsp. salt
3 eggs, beaten
1 pint half & half
1 ½ c. crushed potato chips

Break bread up into bit size pieces, crusts too! Cube ham and cheese. Stir together. Pour melted butter on top. In a separate bowl, beat the eggs, add half & half, salt, and dry mustard and mix. Put break mixture in a 9 x 9 pan. Pour egg mixture over the bread mixture. Cover with foil. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Put potato chips on top. Replace foil and bake at 350 degrees for 1 hour. Serves 6 generously.

*Double the recipe for a 9 x 13 pan.

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