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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Oven Egg Souffle Recipe

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This recipe for Oven Egg Souffle is from The Weisz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 250º 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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