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Chiffon Cheese Breakfast Souffle Recipe


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     Chiffon Cheese Breakfast Souffle

Category   Breakfast - Brunch
Sub Category   None

12 slices white bread, crusts removed
2 (5 ounce) jars Old English cheese spread
6 eggs, beaten
3 cups milk
3/4 cup (1 1/2 stick) butter, melted

Cut each slice of bread into 4 triangles. Place dab of cheese on each triangle and place triangles evenly in layers in sprayed 9 x 13 inch baking dish. Combine eggs, milk, butter, and a little salt and pepper. Pour over layers, cover and refrigerate for 8 hours. Remove casserole from refrigerator 10 to 15 minutes before baking. Bake uncovered at 350 degrees for 1 hour.

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