Zutaten für Egg Cheese Souffle
- 6 slices of bread
- 2 tablespoons Dijon mustard
- 1 cup shredded Swiss cheese
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 cup diced cooked ham
- 2 tablespoons crispy bacon bits (optional)
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Zubereitung von Egg Cheese Souffle
- Grease a 9x13 inch baking pan and line the bottom with 6 slices of bread, slightly overlapping.
- Spread 2 tablespoons of Dijon mustard evenly over the bread.
- Sprinkle 1 cup shredded Swiss cheese and 1 cup shredded cheddar cheese over the mustard.
- In a large bowl, whisk together 6 large eggs, 1/2 cup milk, and 1/2 teaspoon salt until light and frothy.
- Add 1 cup diced cooked ham and gently stir to combine. Pour the egg mixture evenly over the bread and cheese in the prepared pan.
- Refrigerate uncovered overnight to allow the bread to absorb the egg mixture.
- Preheat oven to 350°F (175°C). Bake for 45-50 minutes, or until the souffle is puffed and golden brown and a knife inserted near the center comes out clean.
- Garnish with 2 tablespoons of crispy bacon bits, if desired, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
3g
Fat
75g
Carbs
2g
