Egg Souffle

EGG SOUFFLÉ
Excellent!
Recipe of Carol Jenkins and Anne
Need a 9 x 13 pan
Cook @ 325° for 50-60 minutes

OVERNIGHT

12 Slices of white bread-trim crusts and use a glass to make circle shapes– save the extra bread for cubes.  I usually trim the crust of the rest of the slices in the loaf, too, and then cube those pieces, too.  It adds extra substance to the souffle.
6 ozs. Grated cheddar cheese – Sharp is preferred
6 ozs. Jack Cheese
12 ozs. fresh mushrooms
1/2 green bell pepper
3 Tbls butter

1 lb. cooked bacon or ham chunks

Chop the mushrooms, pepper and bacon/ham and sautée in the butter until limp


BEAT
6 eggs
3 ½ Cups milk

CRUSH
1 Cup French onion rings – Durkees
½ tsp. salt
1/8 tsp. white pepper
¼ tsp. dry mustard

LAYER
In greased 9x13 pan, layer the extra bread cubes, cheeses, mushrooms/pepper/meat mix, crushed onions with seasoning & top with 12 doughnut circles

POUR
Egg mixture on top & over the layers
Cover and chill over night

BAKE
Just before baking brush bread circles with butter & sprinkle with paprika.
Bake uncovered
Let sit for 15 minutes to set up.