Slow Cooker Cheese Souffle
Slow cooker cheese souffle is an easy, flavorful recipe that’s also a crowd pleaser. Breakfast, brunch, lunch, dinner…serve this souffle anytime of the day. Due to using a slow cooker, this souffle recipe is slightly different from a traditional cheese souffle. Mainly because it uses bread as a base. You can use the bread that fits your dietary needs whether it be whole wheat, gluten-free, etc. I used plain old white bread.
10 minutes
2 hours
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 836 |
| Fat: | 58 g |
| Carbohydrates: | 52 g |
| Protein: | 40 g |
| Cholesterol: | 195 g |
| Sodium: | 2110 mg |
| Fiber: | 9 g |
| Sugars: | 4 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 8 oz8 oz8 oz Bread, crust removed (regular white sandwich bread, about 10 slices)
- 1 cup1 cup1 cup Mozzarella Cheese, shredded
- 1 cup1 cup1 cup Sharp Cheddar Cheese, shredded
- 1 cup1 cup1 cup Heavy Cream (Whipping Cream)
- 1 cup1 cup1 cup Half and Half
- 444 Eggs
- pinch pinch pinch Salt
- pinch pinch pinch Cayenne Pepper
- pinch pinch pinch Ground Cumin, ground
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Spray the slow cooker generously with cooking spray. Mix together the cheeses,
- Layer the cheese and the bread, beginning and ending with the bread.
- Mix together the eggs, seasonings, whipping cream, and half and half. Pour over the bread and cheese.
- Cook HIGH 1-2 hours or LOW 2-4, or until a knife inserted into the middle comes out clean.
Add a Note
My Notes:
About This Recipe
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