"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Egg Souffle Recipe

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

Contributor:  
Contributor:  
Heather Hanson, wife of Scott Hanson
Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 slices of bread, cubed
12 eggs, beaten
1 lb. bacon, baked or fried, crumbled
3/4 c. milk
2 c. shredded Cheddar cheese
Salt and pepper to taste

Directions:
Directions:
Mix all ingredients in large bowl. Pour into greased 9x13 baking dish. Cover with foil and place into refrigerator overnight.

Preheat oven to 350. Bake dish for 1 hour removing foil for the last 10 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
We've made this when we DO NOT refrigerate it overnight and it turns out fine. Sometimes it's just easier to fix it the night before when you want it for breakfast/brunch.

 

 

 

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