BREAKFAST SOUFFLE 
12 eggs, beaten
2 c. milk
8 slices bread, cut up in cubes
1 c. grated cheese
1 lb. bacon, cooked and crumbled
2 tsp. salt

Mix all together in greased 9x13 pan. Cover and refrigerate overnight or at least 12 hours. Bake at 375 degrees for 35-40 minutes or until set.

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“BREAKFAST SOUFFLE”

 

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