Overnight Egg Soufflé 12 large eggs 1c. green onion chopped 2c half & half or whole milk * 1lb. of bacon crumbled (or cooked sausage) Salt & Pepper to taste 1 loaf French bread 1 tsp. red pepper flakes (torn into very small pieces) 3c. grated sharp Cheddar Cheese 1 whole stick of butter, melted Beat together eggs, milk, red pepper flakes, salt and pepper. In a 9”X13” greased baking dish, sprinkle 1 cup of the Cheddar cheese. Add a layer of bread, bacon and green onion, top with cheese. Repeat two more times. Pour egg mixture evenly over bread and cheese and drizzle with butter. Refrigerate overnight. Bake at 350 until puffed and golden about 40 – 45 minutes. This holds up very well and leftovers may be refrigerated for several days to be used as a quick breakfast or dinner. Just heat the portion in the microwave for 30 seconds. *Note: half & half makes the dish much tastier. Also, the baking dish will be very full, but once you pour the egg mixture over the contents, it will settle and should be just fine, however; I found it is best to use a casserole pan that is just a bit larger than a usual 13x9 pan and is 3 inches deep instead of 2”. Spray your pan with butter tasting spray. Also it is much easier to tear off large pieces of the break and use kitchen scissors to cut the bread in small pieces..
Posted on: Wed, 26 Jun 2013 03:14:56 +0000
Trending Topics
Recently Viewed Topics
© 2015