Lola’s Brunch Souffle

Which isn’t a souffle at all, but an egg casserole.

For another take on how to make eggs for a crowd, see the recipe for Yesterdish’s brunch eggs.

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri.

Lola’s Brunch Souffle

12 slices fluffy white bread
3/4 lb. sharp cheese–grated
3 c. milk
6 eggs

1 tsp. Lawry’s Seasoned Salt
1/2 tsp. Worcestershire sauce

If desired:
crumbled bacon
minced onion
chopped Ortega chiles]

Cut crusts from bread and lay six slices in buttered 8 x 12 Pyrex. Cover with 1/2 of cheese and optional goodies, such as crumbled bacon, chopped Ortega chile, minced onion.

Put other six slices of bread over that; remaining cheese on top.

Beat eggs slightly. Add milk and 1 tsp. Lawry’s Seasoned Salt, 1/2 tsp. Worcestershire sauce. Pour over all and let stand overnight in refrigerator.

Bake at 325 deg. for 1 hour 15 minutes.

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