Egg Souffle


  • 2 cups chopped ham
  • 2 cups grated cheddar cheese
  • 6 eggs , slightly beaten
  • 2 cups milk
  • 1 teaspoon salt
  • 10 slices white bread

Difficulty: ★★☆☆☆

Description: An improved version of scrambled eggs, that contains a more hearty helping of ingredients.


  1. Spray a 9x13 pan with non-stick spray.
  2. Cut the bread into cubes. Spread into the pan.
  3. Cut the ham into cubes. Layer on top of the bread cubes.
  4. Layer the grated cheese on top of the ham.
  5. In a medium bowl, whisk together the eggs, milk, and dried parsley, until fully combined and pour on top the mixture in the pan. Cover the pan with plastic wrap, and refrigerate overnight.
  6. On the day you are going to bake it, remove the pan from the refrigerator and let it sit for about 30-40 minutes, to take the chill off the pan. Preheat your oven to 350 degrees.
  7. When ready, remove plastic wrap, and place in the oven.
  8. Bake for 1 hour at 350 degrees (or until eggs are "set" in the middle of the pan).
  9. When done baking, remove pan to wire rack. Let it cool for about 10 minutes, then cut it into pieces.

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