Crock Pot Cheese Souffle Recipes

SLOW COOKER CHEESE SOUFFLE

Steps:

• Lightly grease crockpot. Alternate layers of bread and cheese. Beat eggs with cream and evaporated milk, salt and parsley and paprika. Pour egg and milk mixture over top of bread and cheese. Cover and cook on LOW setting for 3 to 4 hours. NOTE: 2 cups cooked shrimp or cooked diced ham may be added, if desired (Layer as with bread and cheese).

SLOW COOKER CHEESE SOUFFLE

Steps:

• *8 ounces is the weight with the crust on

CROCK POT CHEESE SOUFFLE

Steps:

• Spray your crock pot with cooking spray
• Place half of your bread in the bottom of your crock pot
• Cover with half of your cheese
• Repeat your layers
• Beat together the rest of your ingredients in a large bowl
• Pour this mixture over the top of your bread and cheese
• Cover and cook on low for 3-4 hours (it should be set up when it is done)

SLOW COOKER CHEESE SOUFFLE

Steps:

• 1. Tear the bread into small pieces. Place half the bread in a well-greased slow cooker.
• 2. Add half the cheese and half the butter. Repeat with another layer.
• 3. Beat the eggs, milk, Worcestershire sauce and salt together; pour over bread and cheese. Sprinkle with paprika.
• 4. Cover and cook on LOW setting for 4-6 hours. Do not lift lid until ready to serve.

CROCK POT SOUFFLE FORMAGE

Steps:

• 1. Tear bread in small pieces. Place 1/2 in well greased slow cooker. Add 1/2 cheese, 1/2 butter dotted around the top.
• 2. Add remaining bread, cheese and butter.
• 3. Beat eggs. Add a little hot milk to the eggs, bringing the temperature up so they don't scramble when added to the scalded milk (called tempering); then beat egg/milk mixture into the scalded milk.
• 4. Add Worcestershire sauce and salt. Pour over bread and cheese.
• 5. Sprinkle with paprika if desired.
• 6. Cover and cook on LOW 4-6 hours. Do not open until ready to serve.
• Serves 6-8.