Overnight Soufflé

• 1 Large Onion
• 1 can Green Chilies (diced, 4 Ounce Can)
• 2 Tablespoons Butter
• 16 slices Bread
• 1 pound Bacon, Fried Crisp Over Medium Heat And Crumbled
• 1 Tomato, Peeled And Sliced
• 2 cups Cheese, Shredded
• 12 whole Eggs
• 3 cups Milk
• 2 Tablespoons Dill
• 1 Tablespoon Dijion Mustard
• Salt And Pepper

1. Saute onions and chilies in butter over medium heat until onions are tender.
2. Place 8 slices of bread in a 9x13 pan.
3. Crumble the fried bacon. Peel and slice a fresh tomato.
4. Layer half of the bacon, onions and chilies on top of the bread and finish with half of the cheese. Season with salt and pepper.
5. Repeat the layers one more time (bread, bacon, onions and chilies) but add the tomato slices before adding the cheese.
6. Thoroughly mix eggs, milk, dill and mustard. Pour it over the casserole.
7. Cover and refrigerate overnight. Before baking, allow the casserole to stand at least 30 minutes at room temperature.
8. Preheat oven to 350u0b0F. Bake uncovered for 45 minutes or until souffle-like. Remove from the oven and let cool 5 minutes before slicing.
9. Leftovers may be frozen and reheated in the microwave.

onion, green chilies, butter, bread, bacon, tomato, cheese, eggs, milk, dill, dijion, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/overnight-soufflc3a9/ (may not work)