CHECKERED EGG SOUFFLE CASSEROLE

Obviously, cheese plays a starring role in my family’s diet, so what better way to pay tribute to the ooey gooey delight than to decorate this moist and fluffy egg casserole with diamonds of cheese? Best of all, it’s as tasty as it is lovely.

Checkered Egg Souffle Casserole

6 large eggs

1 tsp dry ground mustard

1 tsp sea salt

1/2 tsp ground black pepper

3-1/2 cups milk

1-1/2 cups ham, sliced thin and chopped

8 oz sharp cheddar cheese, grated

1 large red bell pepper, coarsely chopped

2 green onions, sliced thin

10 slices white bread, crusts removed and sliced into 1″ squares

4 oz sharp cheddar cheese (square log), sliced into 10 pieces

4 oz white cheddar cheese (square log), sliced into 10 pieces

1) Preheat oven to 350 degrees

2) In large bowl, beat eggs, mustard, salt, pepper, and milk; stir in ham, grated cheddar cheese, red bell pepper, and green onions; gently mix in bread

3) Pour egg/bread mixture into lightly oiled 9×13″ baking pan and bake 60-70 minutes until egg mixture sets

4) Remove casserole from oven and arrange sharp and white cheddar cheese squares in diamond pattern as pictured; return casserole to oven and bake 5-8 minutes until cheese melts; serve it up

Serves: 6-8

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/11/12.

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5 thoughts on “CHECKERED EGG SOUFFLE CASSEROLE

  1. Teresa says:

    You never cease to amaze me with your beautiful photography! Any leftovers????? 🙂

  2. Lazy Suzan says:

    This looks fantastic!! Definitely going to give it a shot.

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