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Shrimp Souffle Breakfast Menu

Overnight Shrimp Cheese Souffle

18 slices bread, crust removed
4 cups partially cooked shrimp
2 & 1/2 cups grated sharp cheddar cheese (or cheddar jack blend)
8 eggs beaten
3 cups half and half
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon lemon pepper
1/2 cup crushed Ritz style crackers
1/2 cup butter

This recipe served 10 - 12. It can be halved and serves 4-6. Place 9 slices bread in 13x9x2 inch greased baking pan. Sprinkle with shrimp and cheese. Top with remaining slices. Combine eggs, milk, salt, dry mustard, and lemon pepper. Pour over layers. Chill, covered, overnight in fridge. Mix crackers and butter and sprinkle over top of casserole right before baking. Bake uncovered at 350 degrees for 1 hour (sometimes makes a little longer) until set in middle.

Shrimp Souffle Menu:
Overnight Shrimp Cheese Souffle
Poached Pears
Sliced Tomatoes & Cucumbers (top with dill dip mixed with sour cream)
Italian Sausage Patties
Assorted Breads or Muffins from Kudzu Bakery