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Bacon & Egg Souffle

Layered breakfast casserole with bread, bacon, eggs, milk, and cheese, chilled overnight and baked.

Course
breakfast
Cuisine
Unknown
Source
Laurie Schwan
Card type
printed
bacon baconeggsbreakfastcheesecasserolebread
Front preview for Bacon & Egg Souffle Front preview Back preview for Bacon & Egg Souffle Back preview

Ingredients

  • 1 dozen eggs
  • 1 cup milk
  • Salt & pepper
  • 6 bread slices (white bread is best)
  • 1 or 2 lbs bacon (Fried & crumbled)
  • ½ lb shredded cheddar cheese

Instructions

  1. Beat well
  2. Layer 9x13 greased pan with bread slices (6)(white bread is best)
  3. Then sprinkle with 1 or 2 lbs bacon (Fried & crumbled)
  4. Next layer ½ lb shredded cheddar cheese.
  5. Pour egg mixture over all.
  6. Place in Frig overnight.
  7. Bake 1 hr at 350° covered w/ tin foil.
  8. If glass cake pan, bake at just under 350° + not quite an hour.

Original scans