Ham And Egg Breakfast Souffle

• 7 slices cubed bread
• 1/2 lb. grated Cheddar cheese
• 1 lb. cubed ham
• 5 eggs
• 2 c. milk
• 1/2 tsp. salt
• 1/2 tsp. dry mustard
• 1/2 lb. sliced bacon
• 1/2 c. cornmeal
• 3 Tbsp. Parmesan cheese
• 3/4 tsp. salt
• 3/4 tsp. pepper
• 3 Tbsp. cooking oil
• 4 medium green tomatoes, cored and sliced crosswise to 1/4-inch thick slices

1. Fry bacon; drain and crumble.
2. Reserve 2 tablespoons bacon grease.
3. Mix together cornmeal, cheese, salt and pepper.
4. In a skillet, heat 1 tablespoon bacon grease with half of cooking oil. Coat tomato slices well with cornmeal mixture.
5. When grease is sizzling hot, cook tomatoes on both sides until crisp and lightly brown.
6. Repeat with remaining.
7. Drain on paper towel.
8. Transfer fried tomatoes to a large plate; sprinkle with crumbled bacon. Serve hot.

bread, cheddar cheese, ham, eggs, milk, salt, dry mustard, bacon, cornmeal, parmesan cheese, salt, pepper, cooking oil, green tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207160 (may not work)