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Bacon and Egg Souffle Brunch Recipe


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     Bacon and Egg Souffle Brunch

Category   Breakfast - Brunch
Sub Category   None

10-12 slices of white bread
1/2 lb cheddar cheese grated
1/2 lb monteray jack cheese
8 slices of bacon, cooked and crumbled (or whole package)
8 eggs
3 cups milk
salt and pepper to taste

Grease a 9 x 12 x 2 inch pan. Trim crusts and butter 1 side. Place bread butter side down in pan.
On top of bread place 1/2 of bacon and 1/2 of cheese. Repeat layer of brea, cheese, bacon (with butter side up this time).
In large bowl beat eggs slightly; add milk, salt and pepper. Spoon over the bread mixture.
Refrigerate at least 8 hours but preferably over night. Bake at 350 for 50-55 minutes (until it feels a little firm in the middle)

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