Egg and Bacon Souffle 26 Sep 17

Egg and Bacon Souffle – submitted by Rita Gleisner of Gibbon

1/2 c diced bacon
4 slices bread
4 eggs, slightly beaten
1 1/4 c milk
1/2 t salt
1/4 t dry mustard
1/4 t paprika

Preheat oven to 350°. Fry bacon until lightly brown. Do not drain. Break or cut bread into cubes. Put into a 2 1/2-3 qt casserole. Sprinkle bacon and drippings over the bread. Toss lightly with a fork. 

Combine eggs, milk and seasonings. Pour this over bread and bacon. Bake for 45 minutes or until top is puffy and lightly browned. Serves 4.