Ingredients for Cheese And Chili Souffle
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How to Make Cheese And Chili Souffle
- Preheat oven to 325°F (160°C).
- Grease an 8x12 inch baking dish.
- Arrange 8-10 slices of bread (about 4 cups cubed) evenly across the bottom of the prepared baking dish.
- In a large bowl, whisk together 4 large eggs, 2 cups milk, 1 tablespoon Dijon mustard, 1 teaspoon salt, and ½ teaspoon black pepper until well combined.
- Stir in 2 cups shredded cheddar cheese and 1 (4-ounce) can of diced green chilies, drained.
- Gently pour the milk mixture over the bread cubes, ensuring all pieces are moistened. Toss lightly to combine.
- Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- Remove from the refrigerator 30 minutes before baking to allow it to come to room temperature slightly.
- Uncover the dish and bake for 50-60 minutes, or until the souffle is golden brown and puffy.
- Let stand for 10 minutes before serving. Serve immediately for best results.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
7g
Fat
57g
Carbs
7g
