Ham, Broccoli and Cheese Souffle
photo by PaulaG
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 4 slices bread, cubed
- 4 ounces cheddar cheese, shredded
- 4 ounces mozzarella cheese, shredded
- 1 cup ham, cubed
- 1 cup frozen broccoli, thawed (or freshly steamed)
- 4 eggs
- 1 1⁄2 cups milk
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon onion salt
- 1⁄8 teaspoon garlic powder
- 1 1⁄2 cups corn flakes
- 2 tablespoons butter, melted
directions
- Lightly butter a 9x9 baking pan.
- Line pan with 1/2 the bread cubes.
- Mix the cheeses together,reserving 1/4 cup for topping, and layer 1/2 the cheese on top of the bread.
- Sprinkle the ham and broccoli over the cheese.
- Top with the remaining cheese, then the bread cubes.
- Mix well the eggs, milk, mustard and seasonings and pour over the bread.
- Top with the 1/4 cup cheese.
- Cover with foil and refrigerate overnight if desired.
- Preheat oven to 375 degrees F.
- Mix cornflakes and melted butter and spread on top of casserole.
- Bake 25 minutes covered, then uncover and bake 10-15 minutes more.
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Reviews
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Very good! I put this together this morning to pop in the oven this evening for an easy dinner. Since it had been refrigerated, and I used a smaller dish (8-inch), I added extra cook time. Having no onion salt, I used 1/8 teaspoon each onion powder and salt. I also tossed about a cup of panko with the butter in lieu of the corn flakes, but, otherwise, no changes and we loved it--thanks for posting!
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Who says you can't have an elegant breakfast during the week? I mixed this up the night before, placed it in the refrigerator overnight and then while showering and getting dressed, baked it in a preheated oven. I did reduce the recipe to 4 servings and prepared it in a mini springform pan. I used Monterey Jack cheese for the cheddar and several tablespoons of corn flake crumbs instead of the corn flakes. It took the full amount of cooking time. Thanks for posting.
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Tweaks
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Who says you can't have an elegant breakfast during the week? I mixed this up the night before, placed it in the refrigerator overnight and then while showering and getting dressed, baked it in a preheated oven. I did reduce the recipe to 4 servings and prepared it in a mini springform pan. I used Monterey Jack cheese for the cheddar and several tablespoons of corn flake crumbs instead of the corn flakes. It took the full amount of cooking time. Thanks for posting.
RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.