Egg Souffle (Overnight) Recipe

• 1 (8 ounce.) sharp Cheddar cheese
• 2-3 c. ham, cubed 1/2 to 1 inch, cooked
• 16 slices of white bread, crust removed
• 6-8 Large eggs
• 3-4 c. lowfat milk
• 1/2 teaspoon mustard
• 1/2 teaspoon salt
• 2 c. cornflakes
• 1/2 c. melted butter

1. (Left over ham roast is best, deli ask for chunks).
2. Butter 8 slices of bread sparingly and place in well greased 9 x 13 inch pan.
3. Pour cheese and ham over it.
4. Butter 8 additional slices of bread and place on top of the ham and cheese.
5. Beat Large eggs and add in lowfat milk and mustard.
6. Beat till well mixed.
7. Pour over everything.
8. Cover with foil and place in refrigerator overnight.
9. Remove 1 hour before baking.
10. Before placing in oven, sprinkle 2 c. of cornflake and 2 c. melted butter over this.
11. Bake 1 hour at 350 degrees till golden.
12. Serves 8.
13. (WV)

cheddar cheese, ham, white bread, eggs, milk, mustard, salt, cornflakes, butter

Taken from cookeatshare.com/recipes/egg-souffle-overnight-14186 (may not work)