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Breakfast Souffle Casserole

Featured in the Honolulu Star-Bulletin on December 24, 2008.

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Ingredients:

Breakfast Souffle Casserole

  • 6 cups cubed bread (about 12 slices)
  • 8-12 ounces diced ham, or sautéed breakfast sausage or Portuguese sausage, or cooked and crumbled bacon
  • 1 package (10 ounces) frozen chopped spinach, thawed (optional)
  • 2 cups shredded sharp cheddar cheese
  • 10 eggs, lightly beaten
  • 4 cups milk
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  • Salt and fresh ground pepper to taste

Directions:

  1. Generously butter 9 x 13 x 2-inch inch glass baking dish.
  2. Arrange bread cubes on bottom of baking dish.
  3. Sprinkle breakfast meat over bread.
  4. Squeeze excess water from spinach, sprinkle on top of meat.
  5. Sprinkle cheese on top of spinach.
  6. In a large bowl, beat together milk, eggs, mustard, onion powder, salt, and pepper; pour mixture evenly over the casserole.
  7. Bake at 300°F for 1 hour.

Makes 12 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
350 calories, 21 g fat, 10 g saturated fat, 230 mg cholesterol, 450 mg sodium, 18 g carbohydrate, 1 g fiber, 6 g sugar, 21 g protein

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