Tastes–Cheesy Eggs

It is  a cool Sunday morning and I am still longing for the soufflé Maralyn and I raved about in Lyon, France in January.

Too lazy to go out, I made a mock soufflé using ingredients on hand. This is a recipe I have enjoyed  since the 70’s for quick and easy brunches. I think it originally came from a family Pillsbury cookbook.

Cheesy Eggs:


8 slices crustless white bread
8 oz. -2 cups- shredded mozzarella cheese
8 oz. – 2 cups- shredded cheddar cheese
8 slices bacon, crispy cooked and crumbly
6 eggs
3 cups milk
Dash of salt and pepper


Heat oven to 350 degrees F.
Butter a 13×9 inch -3 quart baking dish.
Line it with the bread slices.
Layer the cheeses and bacon.
In a large bowl beat the eggs.
Add milk salt and pepper. I also add a pinch of nutmeg.
Beat until well blended.
Pour  over ingredients in the dish.
Bake at 350 F for about 45 minutes until knife inserted in the center is clean.
Serves 4-8


The beauty of this brunch, lunch or supper dish is that it can made ahead. Cover and refrigerate over night.

If there is any left, which is doubtful, cover loosely with foil and reheat for 15 minutes or so.

When I was an inn-sitter in Vermont, I would make a different version of this every other day on the night before.
For variety add ham instead of bacon. Or make it with spinach, or asperagus.
I have also added heirloom tomatoes and mild chilis for a Mexican or Spanish twist. Guyere in place of mozzarella turns into Swiss eggs.The possibilites are endless from this basic soufflé like recipe.

Brenda C. Hill

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