Serves: 6
Total Calories: 1,086
Spray a 2-1/2 quart casserole dish or a 9 x 13-inch pan with non-stick cooking spray. Layer bread, then cheese, bread then cheese ending with a cheese layer. Combine eggs, milk, mustard, onion and garlic salts. Pour over bread and cheese layers. Refrigerate 4 hours or overnight. Bake at 350°F for 1 hour. Serve immediately with fresh salsa. (Crumbled cooked bacon and chopped green chilies can be added to each layer for a nice variety of flavors.)
This Sunny Soufflé recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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