- 8 slices bread (remove crust), cubed or torn into bits.
- 2 c. (8 oz) grated cheddar, swiss, or american cheese
- 1 c. cooked, chopped ham
- 4 eggs
- 1 c light cream or milk
- 1 c. evaporated milk
- 1/4 tsp. salt
- 1 T. parsley
- Paprika
1. Lightly grease the crock pot.
2. Alternate layers of bread, cheese and ham.
3. Beat together eggs, milk, salt and parsley.
4. Pour over bread in crock pot.
5. Sprinkly with paprika.
6. Cover. Cook on Low 3-4 hours. (The longer cooking times yields a firmer, dryer dish)
Note: I use a timer in the wall plug to start my Souffle to be done by the time we will want to eat breakfast.
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
