Egg Souffle

Delicious dish by friend, Cecelia

7 slices whole wheat bread/crusts removed
1 red bell pepper/chopped
1 bunch green onions/chopped
6 oz sharp cheddar cheese/shredded
6 oz Monterrey Jack cheese/shredded
5 eggs
4 egg whites
3 cups skim milk
2 T butter or margerine/melted
1 tsp dry mustard
Several dashes hot pepper sauce
1 tsp Worestershire
Salt & Pepper

Line bottom of 9x13 or 3 quart baking dish with slices of bread. Cover with chopped peppers & green onions & sprinkle with shredded cheeses. In a bowl, mix remaining ingredients & pour liquid with seasonings over cheeses. Refrigerate
for 6 hours or overnite.

Recipe Summary:
Yield: 12 servings
Prep Time: 25 min
Cook Time: 45 min to 1 hour

Other recipes by Lake Guntersville B&B:
Muscadine Cobbler
Easy Rich Biscuits
Fresh Fruit With Lime Syrup
Butter Pecan Cake
Old Fashioned Macaroni & Cheese
Apple-sausage Crustless Quiche
Susies' Fancy Eggs
Lake Guntersville B&b European Pancakes
Blueberry Sauce For European Pancakes
Egg Cups
Lemon Pie
Apple Sausage Breakfast Ring
Curried Spiced Fruit
Egg Plant Casserole

Recipe Provided By:
Lake Guntersville B&B
Guntersville, AL

Guntersville Bed and Breakfast Inns