Jane's Layered Egg SouffléFrom CHIGGER RIDGE BED & BREAKFAST
5/8 cup Milk
1/2 cup Velveeta or other smooth melting cheese
1/4 cup Crumbled Bacon
Non-stick cooking spray
Set oven to 350 degrees fahrenheit. Spray two round non-stick 8 or 9 inch cake pans with non-stick cooking spray. Set aside.
Separate eggs. Beat egg whites with electric mixer until whites are moderately stiff, just barely make peaks. Add 1/2 cup milk and four or five egg yolks just for color. Beat egg mixture until well mixed. Pour 1/2 of the egg mixture into each cake pan and bake 20 to 30 minutes until the eggs have set. Check to make sure the eggs have set with a toothpick inserted into the middle. If the toothpick comes out dry, the eggs have set.
Mix remaining milk and cheese and melt in the microwave, stirring till the mixture is smooth.
Remove egg soufflé from one of the cake pans by turning the cake pan upside down onto a round pedestal cake plate. The bottom of the soufflé which is flat will be turned up. Pour about 1/3 of the cheese sauce over the egg soufflé. Turn the other cake pan upside down onto your open hand (making sure the eggs are cooled enough so that they will not burn your hand) to remove from cake pan, and then immediately place soufflé on top of the first layer. This layer should be rounded side up. Drizzle the remaining cheese sauce over the top and down the sides sort of like icing on a bundt cake. Sprinkle the top with crumbled bacon.
It makes a beautiful presentation. For more taste, make a spicier cheese sauce with extra sharp cheddar, blue cheese, or jalapena cheese. For vegetarians, use chopped chives instead of bacon on top, or sprinkle with parsley. For a more dramatic presentation, make three layers rather than two. People will think you are a gourmet cook.