Aunt Becky's famous Easter Egg Souffle

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AUNT BECKY'S FAMOUS EASTER EGG SOUFFLE

--WHAT YOU WILL NEED:
-> 7 large eggs (white or brown, take your pick)
-> 2-3 cups shredded cheese (we used a sharp cheddar blend, but use whatever strikes your fancy
-> 3 cups milk (skim or 2% works best)
-> 2 cups chopped ham (deli style works just fine)
-> 1 loaf hearty white bread

To get started:

Get the boring stuff out of the way first, my friends. Words to live by. Start by taking your loaf of bread and cut the crust off of each and every piece. You'll want to have a large bowl on hand to throw the crusts in to. We're saving these for later.



After you have done this, you'll want to grease the bottom and edges of a 9x13 pan. Use whatever you have on hand. If it's cooking spray, great. We used some Crisco, 'cause it's all we had. Once this is done, take about 6 slices of your crust-less bread, and line the bottom of the pan.



Now we get to the fun (and tasty) stuff. For the filler of the souffle, we used a nice sharp cheddar cheese blend from the local supermarket. Supermarket brands are great for the BoozeHound Gourmet for two reasons: 1) they're almost always just as tasty as the more expensive cheeses, and 2) they're wicked cheap. I think we paid about $2.50 for a bag of cheddar that equals about 3 cups of cheese, which is more than enough for this recipe.

For the protein, we used a nice smoked ham. Here's the shocker, friends: we used pre-packaged deli meat! PRE-PACKAGED!!! AAHHHHH!!

Shocked?

Don't be. It's cheap and it tastes great, which is what we're all about here.

Watch and learn.


Now to finish up the prep, open another bottle of beer and go to town.

Sprinkle a good handful of cheese over the first layer of bread until it's completely buried in the cheese. We like a lot of cheese here at BoozeHound, so we used nearly the whole bag of cheese on the first layer. Our arteries love cheese, too. The ham goes on next. All of it. Think of this as a giant ham and cheese omelet. The more ham and cheese, the better.

Add some salt and pepper to the mix, and then cover with the remaining crust-less bread. It's that easy. Once you pour the entire egg and milk mixture over the pan, you're all set till the morning.



Throw some foil over this puppy and let it chill in the fridge till the morning.

Have another drink and relax for the evening, waiting in anticipation of the egg-y deliciousness that will happen in the morning.

After you wake up (whatever time this may be, for me it was 7 am for some ungodly reason), pop an aspirin, grab a cup of coffee, and preheat your oven to 325.

Grab those pieces of crust that you left out over night and get a stick of butter (real butter, not margarine) from the fridge. In a large bowl, melt the butter for about 30-45 seconds in the microwave.

Once it is completely melted, you'll want to toss those crusts in the butter until they are completely coated. This will be the topping for your egg masterpiece, and in the words of my lover Paula Deen, "Butter is better, y'all!," so feel free to use a second stick of butter if you want. We only used one and it was perfectly fattening. Cover the souffle with the crusts and you're ready to rock.

You'll want to throw your souffle uncovered in the 325 degree oven for about an hour, so it'll give you plenty of time to lose brain cells with Regis and Kelly or watch Rachel Ray say "Yummo!" 6 thousand times on her show.

When the hour is up, grab a clean knife and poke the center of the souffle. It should come out clean. If it doesn't, feel free to cover the souffle with the foil for another 5-10 minutes. Once the knife comes out clean, you're ready to go.




Cut the souffle into about 12 pieces, depending on how big you want to make them, and serve it hot.


Mimosas would be awesome with this, and if you're into $6 Andre champagne like Allison, they can also be really cheap to make.

Hope you like it, my friends.

Cheers and Beers (or mimosas)!!

--Trav and Allison