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| Egg Souffle/Breakfast Casserole |
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| Dad and "the Girls" |
My mom and her friends have done an annual trip for the last 10 years or so. We all lived in California at one time, but now, we are from Texas, Oklahoma, California, North Carolina, Iowa, and Georgia. Life has really spread us all out over the years.
The annual get-together started as a couples thing, but has gradually turned into a "girls' trip." My mom hasn't been able to go in recent years because of my dad's health, so the girls decided to make Georgia their destination, so they could visit Mom and Dad.
I decided to make the trip too and was so blessed by all of these ladies who were really like aunties to me all during my growing up. I haven't seen some of them in nearly 20 years, but they are just as fun and delightful as I remember.
My fantastic brother and my sister-in-law hosted a brunch for everyone. Heidi and her mom made this over the top delicious "egg souffle" breakfast casserole, and I just couldn't get enough of it. I think all of us asked for the recipe, and I've finally decided to post it here for safe keeping and so that others may enjoy it as well.
I think it's safe to say that cheese is the star of this dish with loads of cheddar and Swiss, all melty and full of savoriness. Mmmmm. The buttery corn flake topping keeps the cheese from getting tough on top AND it adds a beautiful buttery crunch to every bite.
This is probably one of those casseroles you could easily customize by omitting the meat, or using bacon instead, or maybe adding some diced green chiles and making it a vegetarian (not vegan) dish.
Make sure you let it rest, though, so that it can be cut up and served in nice squares.
Oh, and I halved the recipe you see below because I have no business having a whole 9x13 inch pan of this in my house.
Aunt Beth's Egg Souffle
Ingredients:
- 6-8 ounces ham (sliced or chunk), cut into squares/cubes
- 1 pound sharp cheddar (Heidi used white cheddar & I used yellow), shredded
- 1 ½ cups Swiss cheese, shredded or cubed
- 6 slices white bread, cubed (Sheepherders or other artisan loaf bread-- about 6 1/2 to 7 cups cubed)
- 6 large eggs
- 3 cups milk (I used 2% milk)
- ½ teaspoon onion salt
- ½ teaspoon dry mustard
Topping:
- 3 cups corn flakes
- ½ cup melted butter
Instructions:
- The night before, spray 9x13 pan with nonstick spray.
- Cover the bottom with bread cubes (over half the bread).
- Spread all the ham evenly over the bread.
- Mix the cheddar and Swiss cheeses and spread half of it over the ham.
- Layer on the rest of the bread.
- Sprinkle on remaining cheese.
- Whisk together the eggs, milk, onion salt, and mustard. Then pour that liquid evenly over the casserole.
- Cover with plastic wrap and refrigerate overnight.
- The next morning, preheat the oven to 375 degrees Fahrenheit.
- Crush the cornflakes and mix with the melted butter.
- Sprinkle evenly over the top.
- Bake at 375 degrees for 45 minutes.
- Allow to rest for 15 minutes before serving.
Makes about 18 servings
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| Dad and "the Girls"-- more like how they really look when they're together |
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| The original recipe in Heidi's recipe book |
