Shelly's Recipe

BREAKFAST SWISS SOUFFLE

Category: Breakfast Casseroles

1 small loaf sour dough or French bread, broken into small pieces
1/3 lb Swiss cheese, grated
1/4 lb Monterey jack cheese, grated
2 cups milk
10 eggs, lightly beaten
1/4 cup dry wine
2 scallions, minced
2 tsp yellow mustard
Salt and pepper, to taste
1 cup sour cream
1/2 cup Parmesan cheese, grated
1 cup chunky salsa

In a buttered 13x9 inch baking dish, place pieces of bread. Sprinkle with two cheese on top. In a large mix together next 7 ingredients and pour over break. Cover baking dish with foil and refrigerate overnight. Remove baking dish from refrigerator and let come to room temperature.

Preheat oven to 325. Back for 1 hour or until slightly firm. In a small bowl, combine sour cream and Parmesan cheese. Spread mixture on top of souffle. Return souffle to oven and bake it 10 minutes more or until lightly browned. Remove from oven and let it sit for 10 minutes. Cut into squares. Place a spoonful of salsa on top of each square or on the side. Serves 12