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Overnight Soufflé
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Description
This is my go-to recipe for breakfast. It reheats easily and really hits the spot.
Ingredients
- 1 Large Onion
- 1 can Green Chilies (diced, 4 Ounce Can)
- 2 Tablespoons Butter
- 16 slices Bread
- 1 pound Bacon, Fried Crisp Over Medium Heat And Crumbled
- 1 Tomato, Peeled And Sliced
- 2 cups Cheese, Shredded
- 12 whole Eggs
- 3 cups Milk
- 2 Tablespoons Dill
- 1 Tablespoon Dijion Mustard
- Salt And Pepper
Preparation
Sauté onions and chilies in butter over medium heat until onions are tender.
Place 8 slices of bread in a 9×13 pan.
Crumble the fried bacon. Peel and slice a fresh tomato.
Layer half of the bacon, onions and chilies on top of the bread and finish with half of the cheese. Season with salt and pepper.
Repeat the layers one more time (bread, bacon, onions and chilies) but add the tomato slices before adding the cheese.
Thoroughly mix eggs, milk, dill and mustard. Pour it over the casserole.
Cover and refrigerate overnight. Before baking, allow the casserole to stand at least 30 minutes at room temperature.
Preheat oven to 350ºF. Bake uncovered for 45 minutes or until souffle-like. Remove from the oven and let cool 5 minutes before slicing.
Leftovers may be frozen and reheated in the microwave.
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