Every once in awhile I hit a homerun in the kitchen.
It doesn’t happen often.
I like to cook, I hate to clean up, one outweighs the other, so I’m not too adventurous when it comes to cooking.
I normally make this without the bread because I never take the time to actually let it sit in fridge. That’s because Heather always does things last minute. Plan ahead for supper? We’re supposed to take meat out to thaw early?
It was soccer night though and I wanted to have supper ready to go right when the kids got home from school so we could eat and go.
I tried and tried and tried to get my mama on the phone to get her recipe because I love it when my mom makes egg soufflé. So good!
She was napping while I was at the store.
I tried my sister.
She had no idea.
I knew mom used bread, so I took what I make and just went with it.
INGREDIANTS:
- 14 slices of bread (crusts removed)
- 12 eggs
- 2 cups of cheddar cheese
- 1 family size can of cream of mushroom soup
- Li’l Smokies – I used cheddar filled ones
- 1 large can of mushrooms (you could go gourmet on me and use fresh)
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
When I got done, I thought of all the things you could add to this. (Onions, green peppers, veggies your kids don’t like if you throw them through the food processor first, this was all just stuff I had at home when I was cooking.)
Tear up the bread into little pieces and throw it in the bottom of a 9X13 pan.
Cut the Li’l Smokies into small pieces.
Put everything (including the Smokies – minus the bread) into a large mixing bowl. (Crack the eggs first, we’re not making bird bread, no shells needed for human consumption.)
Mix it all up. I use my mixer, it just makes it all light and fluffy the way I like it.
Pour it over the bread in the 9X13 pan.
Cover
Now, before I show you what it will look like at this point, I need to admit that I have gotten rather lazy about taking pictures. I’m starting to think I should start getting my camera out for these things. 
On to the rest.
That is what it will look like at that point.
Put it in the fridge and let it sit for at least 8 hours.
(I fudged a little and it sat for 5 hours, I had hungry kids going to soccer – it still turned out really really good. I was just told soufflés need to sit for that long.)
Preheat the oven to 350 degrees F.
Throw that puppy in and let it cook for an hour covered with aluminum foil.
Take the foil off and let it cook another 10 minutes.
Voila. Heather’s version of egg soufflé. Not a great pic, but you get the point.
My piece.
I have a family of 6 and there were leftovers for breakfast the next morning which my children insisted on warming up and eating in the car on the way to school.
I wouldn’t call this the most transportable food, but it worked.
Have a great day!
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