The Healthy My Ass Cookbook

Photos
Recipes
Computing
Memorials
Extras
Queer
Rainbow Line
Appetizers
Beverages
Breads
Breakfasts
Candies
Cookies
Desserts
Entrées
Salads
Sauces
Sides
Soups
Vegetables
Index
(Mouse over picture to enlarge.)

Other Breakfast Recipes:

Biscuits and Gravy

Breakfast Casserole

Crab Cakes Benedict

Crumb Cake

Seafood Newburg Quiche

Ham and Cheese Soufflé

A light egg custard with ham and cheese you prep the night before.

Ingredients:

16 slices White Bread, crusts removed, cubed
1 lb. Ham, cubed, about 3&1/3 cups
8 ozs. Cheddar Cheese, 2 cups shredded
8 ozs. Swiss Cheese, 2 cups shredded
5 Eggs, lightly beaten
3 cups Milk
1 tsp. Dry Mustard
8 Green Onions, one bunch, sliced
1/3 cup Butter, melted
2&1/2 cups Panko Crumbs

Directions:

Start this the afternoon or evening before the morning you want to serve it.  Remove the crust from the White Bread and cut the slices into cubes.  Cube the Ham.  Shred the Cheddar Cheese and Swiss Cheese.  Slice the Green Onions.  Grease a 3 quart, 9x13" casserole.

Layer approximately half the bread, then half the ham, half the cheddar and half of the swiss in the casserole.  Now repeat with the remainder of each in the same order.

In a separate bowl, lightly beat the Eggs, add the Milk and Dry Mustard and stir to blend.  Stir in the sliced Green Onions and gently pour evenly in the casserole.  Cover tightly with plastic wrap and refrigerate overnight.

The next morning at least an hour before but no more than two hours before you want to serve the soufflé, remove the casserole from the refrigerator and let it de-chill.

About an hour before serving, preheat an oven to 375°F.  Melt the Butter and drizzle it over the Panko Crumbs as you stir to combine.

Forty five minutes before serving, sprinkle the buttered crumbs evenly over the casserole and bake for 40 minutes or until hot and bubbly.

Notes:

Nutrition erroneously includes the crust from the 16 slices of while bread.

Print

Other Information:

Source: My variation of a recipe in The Classic Cookie & Cafe Cookbook.

Times:
Preparation: 0:30
Bake: 0:40
Total: 16:00

Yield: 3 quarts
Servings: 8

Nutrition Facts per Serving:
702 Calories
39g Fat (50.9% calories from fat)
39g Protein
47g Carbohydrate
2g Dietary Fiber
254mg Cholesterol
1488mg Sodium.

Exchanges per Serving:
2 1/2 Grain(Starch)
4 Lean Meat
0 Vegetable
1/2 Non-Fat Milk
5 1/2 Fat.

Rainbow Line

Copyright 2006-2019 by Keith Langeneckert.  All rights reserved.  Contact WebMaster.