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Breakfast Souffle'


  • sandwich style bread
  • cubed cheese and ham or bacon
  • 8 eggs
  • 3 cup milk
  • 1/2 tsp. salt
  • 1/2 tsp. dry mustard
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  • 2 cups crushed corn flakes
  • butter


Trim crusts from bread slices and lay on the bottom of greased 9x13 inch pan. Put cubed cheese and ham or bacon on top of bread. Pour beaten eggs mixed with milk, salt and dry mustard over the ingredients in the pan. Refrigerate overnight. Next morning, sprinkle with the crushed corn flakes and dab with butter. Bake at 350 degrees F for 45 minutes; let stand 15 minutes before serving.

By Robin from Washington, Ia


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July 21, 20100 found this helpful

Why is it necessary to trim the crusts from the bread for this recipe?

Or, do you mean that you save up a bunch of crusts that you've trimmed off bread from other recipes, and that you use only those crusts in this dish? If this is the case, what an excellent idea!

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0 found this helpful
July 20, 2010 Flag


  • 1 1/2 lb. pork sausage
  • 9 eggs, beaten
  • 3 cups milk
  • 1 1/2 tsp. dry mustard
  • 1 tsp. salt
  • 3 slices bread, cut into 1/4 in. cubes
  • 1 1/2 cups shredded cheddar cheese


Brown sausage over medium heat in skillet, stirring until crumbly. Drain well on paper towels. Combine with remaining ingredients in large bowl, mixing well. Pour into greased 9x13 inch baking dish. Chill, covered, in refrigerator overnight. Bake at 350 degrees F for 1 hour. Makes 8 servings.

By Robin from Washington, IA

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