Egg Souffle - cooking recipe

Ingredients

8 slices bread, crusts removed
1 1/2 sticks butter, melted
1 small can green chilies, drained
2 c. grated sharp Cheddar cheese
1/2 c. sliced black olives
1 1/2 c. diced cooked ham
9 eggs
2 c. half and half cream

Preparation

Oil 9 x 13-inch Pyrex dish.
Dip bread in butter to coat; do not soak.
Line Pyrex dish with bread.
Top with diced green chilies.
Layer cheese, black olives and ham on bread.
Separate 9 eggs.
Add half and half to egg yellows and beat.
Eat egg whites until stiff.
Fold yellow mixture into whites.
Pour over other ingredients.
Bake at 350\u00b0 for 50 minutes.
Can be mixed night before refrigerated and baked next morning.