Overnight Soufflé


The chicken have been not slacking on laying gas this summer. Either it hasn’t been as hot, they are used to the heat or I have been keeping their waterer better filled this year. I am sure the truth is somewhere in the middle. What ever the reason we are a little overrun with eggs at the moment. So in attempts to use them up and have breakfast several times this week I share with you:

Overnight Soufflé


  • 1 large onion, diced
  • 16 slices white bread (or wheat or multi grain…what ever you like)
  • 1 lb lean bacon, cooked crisp and crumbled
  • 1 small can diced chilies
  • 2 cups cheddar cheese, grated
  • salt and pepper to taste
  • 2 T. dill
  • 1 large tomato, peeled and thinly sliced
  • 3 c milk
  • 12 eggs
  • 1 T. Dijon mustard


  • Sauté onions and chili’s in butter over medium heat until tender.
  • Place 8 slices of bread in a 9×13 pan.
  • Crumble the bacon, peel and slice a fresh tomato.

  • Layer ½ onions, bacon, and chilies on top of the bread and finish with ½ the cheese.
  • Season with salt & pepper.
  • Repeat layer but add tomato slices before the cheese.

  • Thoroughly mix eggs, milk, dill and mustard. pour over casserole.

  •  Cover and refrigerate over night.
  • Before baking allow the casserole to stand at least 30 minutes at room temperature.
  • Preheat oven to 350.
  • Bake uncovered 45 minutes or until souffle-like. Remove from oven and cool five minutes before slicing.
  • Leftovers may be frozen and reheated in the microwave.

Oh yummy.  Fluffy, eggy bread. Crispy ,salty bacon. Garden fresh tomato. All I need now is a cold glass of orange juice.


What is your go to breakfast during the week?

Casserole that can be reheated?

How about just cold cereal?

Bagel and cream cheese?

Mountain Dew?


Leave me a comment to let me know. I am always looking for fresh recipe ideas!

  • Joetta DeFrancesco

    That looks awesome…I am catching up on your blog…lol. 
    My breakfast is toast, peanut butter and coffee. Almost every day but this I must try.