Egg souffle
Source of Recipe
Diane
Recipe Introduction
This is a great holiday brunch recipe because you have to prepare it ahead. This is my aunt's specialty. She makes this for Easter and Christmas. She usually serves it with frozen fruit salad.
List of Ingredients
12 sl. beaten eggs
1/4c. butter, sliced into pats
1/2 t. salt
2 t. mustard
2 heaping cups Velveeta chunks
1c. half and half
1/4 t. pepper
Recipe
MUST ASSEMBLE THE NIGHT BEFORE! Layer cheese cubes in buttered 9x13 pan. Dot with butter. Mix together cream salt, pepper, and mustard. Pour half the cream mixture over the cheese. Next pour beaten eggs over all, then rest of cream. Cover and refrigerate until morning. Bake at 375F until set(35 minutes).DO NOT OVERBAKE. Let stand about 5 minutes before cutting into squares to serve.
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