"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Oven Egg Souffle Recipe

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This recipe for Oven Egg Souffle, by , is from The Weisz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanette Weisz
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Bacon
7-10 Sliced White Bread
2 c. Shredded Cheddar Cheese
1 dz. Eggs
1 c. Milk
Salt & Pepper to taste

Directions:
Directions:
In a 9x13 greased pan.
Fry bacon, drain and crumble when dry.
Put in one layer of white bread (crust cut off) in bottom of pan. Layer with crumbled bacon over bread. Sprinkle cheese over bacon.

In separate bowl beat eggs, milk, salt & pepper. Pour over bread, bacon and cheese in pan.
Cover and refrigerate over night
Bake at 250 uncovered for 1 hour
Do not over cook. May get slightly brown on top when done

Personal Notes:
Personal Notes:
Boiled ham can be substituted for bacon.
Can use upto 3 cups of cheese. Swiss cheese can be substituted for cheddar.

 

 

 

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