• 1 loaf of white bread
  • 3 c. grated sharp cheddar or gruyere cheese
  • 1/4 c. butter, cut into small pieces
  • 6 large eggs
  • 3 c. warm milk (important to temper with eggs)
  • 2 T. Worcestershire sauce
  • 1/2 tsp. salt
  • Paprika
  • Dried Mustard
  • Optional: Add your favorite herb, basil, oregano, cilantro (your choice)

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Slow Cooker Cheesy Breakfast Soufflé is an easy and tasty alternative to making eggs in the morning. I usually have all of the ingredients on-hand so I can make it even if it’s a last-minute request from my husband or daughter. (It usually starts with “you know what would be good for breakfast tomorrow…”) I hope you like this simple recipe as much as we do. Happy Crocking!

  1. Tear bread into small pieces. Place half the bread in a generously greased slow cooker.
  2. Add half of the cheese and half the butter.
  3. Repeat with another layer using the second half of each ingredient – bread, cheese, butter.
  4. Beat together eggs, milk, Worcestershire sauce and salt, then pour over bread and cheese.
  5. OPTIONAL: Chop up your favorite fresh herb and add, if desired.
  6. Sprinkle with paprika.
  7. Cover. Crock on Low for 4-6 hours. DO NOT open until ready to serve.

NOTE: If desired, you can add 1 cup of cooked, diced ham to this recipe. Just divide and use half for each layer.

Happy Crocking!

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Cheesy Breakfast Souffle - Nutrition

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