Overnight Soufflé

Directions

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