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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Egg Souffle Recipe

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This recipe for Egg Souffle is from The Pettis Friends & Family Cookbook, 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:  
9-12 slices of bread, crusts cut off
1/2 lb. grated cheddar cheese
1/2 lb. grated Swiss cheese
1 lb. fried bacon crumbled (cubed ham or Canadian bacon can be substituted)
6 eggs
3 c. milk
1/2 tsp. salt
pepper to taste
1 small can of mushrooms (optional)
Directions:
Directions:
Grease 9 X 13 pan well. Cover bottom of pan completely with bread. Mix two cheeses together and place on top of bread. Layer bacon or meat. Mix eggs, milk, salt and pour over all. Cover with mushrooms. Cover and refrigerate overnight. Bake uncovered 350 degreesē, 45 to 60 minutes.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Note: very rich

 

 

 

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