Friday, December 25, 2009

Egg Soufflé for Christmas Brunch.

Today is great to spend time with family. My in laws are in town and we are always happy they are available to come and visit. I do so much cooking for Thanksgiving that I take it easy for Christmas. Christmas day we start out with a brunch of egg soufflé. The egg soufflé is prepared 24 hours in advance. When Christmas morning rolls around all I have to do is mix two ingredients together and put it in the oven. This is the most delicious egg soufflé.
My laws have a tradition and send all their children a honey baked ham for Christmas. Christmas dinner we have the honey baked ham with creamed spinach and stuffing.

I sautéed the veggies in a small amount of bacon grease.

12 oz. bacon, fried crispy and crumbled.
2 1/2 cups of half & half
4 large eggs
1/4 teaspoon dry mustard
3 cups croutons
2 1/2 cups shredded cheddar cheese
1 can condensed cream of mushroom soup
2/3 cup of half and halt to mix with cream of mushroom soup.
1. Grease a 13 x 9-inch baking dish and add croutons. Set aside.
2. Cook bacon in a large skillet until browned. drain, crumble and set aside.
3. Sauté 1/2 green bell pepper, cut into small chunks. Set aside
4. Sauté 1/2 onion, cut into small chunks. Set aside
5. Sauté 8 mushrooms sliced. Set aside
6. In a medium bowl combine milk, eggs and dry mustard; mix well. Pour over croutons.
7. Add crumbled bacon and spread evenly over the top.
8. Add cheddar cheese on top. Then layer all the remaining vegetables.
9. Cover and refrigerate overnight.
10. Preheat oven to 300°F .
11. In a medium bowl, combine condensed soup and half and half . Spread on top of casserole. Bake, uncovered, for 90 minutes or until casserole is set and lightly browned.

Makes 8 servings

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