soufflé: a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients. In French, this translates to ‘blown’. Meaning, the cake blows up and becomes pretty and puffy. This is a fun spin on the classic bacon and eggs for breakfast, and it is very pretty to look at too.
Egg and Bacon Souffle
- ¼ cup sliced bacon
- 3 slices bread
- ½ cup cheddar cheese (optional)
- 3 slightly beaten eggs
- 1 cup milk
- ½ tsp salt
- ¼ tsp dried mustard
- ¼ tsp paprika
- Preheat oven to 350.
- Fry the bacon until light brown.
- Let cool and dice into bite sized pieces. Set aside.
- Brush the bread with bacon drippings.
- Cut slices in pieces to fit the bottom of the 1 ½ quart casserole.
- Arrange in layers and sprinkle with the bacon and cheese (optional).
- Combine the eggs, milk, and seasonings.
- Pour over bread.
- Bake until mixture doesn't adhere to inserted knife, about 45 minutes.
- The souffle will "fall" slightly as it cools.
Adapted from Better Homes and Gardens The New Cook Book 1953 Edition