Ham & Cheese Souffle

Ham and Cheese Souffle (Breakfast Casserole)

16 slices white bread, cubed (cut off the crust - I get 16 cubes out of a slice)  I save the crusts and use them for the making of sausage balls.

1 pound of Cubed ham (could use bacon or sausage)

1 pound of sharp cheddar cheese (grated)

1 1/2 cup Swiss cheese, cut in small pieces or grated

6 eggs

3 cups milk

1/2 tsp. onion salt (could use onions if very finely chopped (I do)

1/2 tsp. dry mustard

3 cups crushed crackers ( I use Ritz)

1/2 cup butter melted (I have been known to use more)   I LIKE BUTTER

        Grease a 9 x 13 inch glass baking dish.  Spread half the bread cubes evenly in dish, then layer the ham and cheeses.  Cover with the rest of the bread cubes.  Mix eggs, onion, and mustard.  Pour evenly over bread topping.  Combine crackers and butter for a topping.  Spread over top.  Bake at 375 degrees for 40 minutes.  If not browned (only If)  you can put it under the broiler for a minute or so.  Must keep a watch on it.   (clue: I put the ham thru the food processor to make sure it is in small pieces and can absorb the egg mixture.  If not the ham or bacon or sausage can be dry.  

Hope you enjoy it as much as our family has.   Jane Cheatham

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