Prep
Cook
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Yield 4-6 people
The perfect Christmas Day Breakfast! Whip up this Christmas Day Egg Soufflé the night before and get a good night sleep! Then pop it in the oven an hour before you’re ready to eat on Christmas morning...or any day of the year!
- (12) slices Dense Bread: Available Here
- (5) slices Bacon: Available Here
- (6) ounces Breakfast Sausage: Available Here
- (1/2 – 3/4) lb. Cheddar Jack Cheese: Available Here
- (6) ounces Mushrooms: Available Here
- (10 - 12) large Black Olives: Available Here
- (6) large Eggs: Available Here
- (2) cups Milk: Available Here
- (1) teaspoon Dry Mustard: Available Here
- (1) Tablespoon Butter: Available Here
- (1) Tablespoon Worcestershire Sauce: Available Here
- (To taste) Salt: Available Here
- (To taste) Pepper: Available Here
- Casserole Dish: Available Here
- Frying Pan: Available Here
- Large Mixing Bowl: Available Here
- Silicone Spatula: Available Here
- Glass Measuring Cup: Available Here
- Measuring Spoon: Available Here
- Sharp Knife: Available Here
You can cook it immediately if desired. Otherwise, cover the Soufflé with plastic wrap and store in the refrigerator overnight. When ready to bake, remove from the refrigerator for about 20 minutes to bring up to room temperature. Bake at 325°F for about 1 hour or until thoroughly baked through and top is becoming golden brown.
Enjoy!
Courses Breakfast
Recipe by Tiny Kitchen Big Taste at https://tinykitchen.com/christmas-day-egg-souffle