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EGG-CHEESE-BACON SOUFFLE 
Cook approximately 1 pound bacon, crumble and set aside. Soak 4 cups soft bread crumbs in 3 1/2 cups milk, drain.

Combine milk (from drained bread crumbs) with 16 eggs. Lightly beat with fork. Add 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Melt approximately 8 tablespoons butter in skillet. Add above egg mixture; cook JUST until eggs start to lump. (You barely cook.) Remove from heat and add the drained bread crumbs. Pour into 2-quart oblong casserole. Cover with sliced Swiss cheese.

Combine 4 tablespoons melted butter with 1 cup dried bread crumbs. Sprinkle on top of cheese layer. Sprinkle crumbled bacon on top of buttered crumbs. Bake at 400 degrees for 20 to 30 minutes.

Test, put fork in middle. If juicy egg, cook a little more, but remember the cheese will be soft too. it cooks a little out of oven, too! Can be made ahead of time through cheese layer, top with balance before cooking.

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