Egg Souffle

Directions

1. 1
   Oil 9 x 13-inch Pyrex dish.
2. 2
   Dip bread in butter to coat; do not soak.
3. 3
   Line Pyrex dish with bread.
4. 4
   Top with diced green chilies.
5. 5
   Layer cheese, black olives and ham on bread.
6. 6
   Separate 9 eggs.
7. 7
   Add half and half to egg yellows and beat.
8. 8
   Eat egg whites until stiff.
9. 9
   Fold yellow mixture into whites.
10. 10
    Pour over other ingredients.
11. 11
    Bake at 350° for 50 minutes.
12. 12
    Can be mixed night before refrigerated and baked next morning.