2 tbsp. vegetable oil
1 med. yellow onion, finely chopped
8 oz. mushrooms, thinly sliced
2 c. fresh or 1 (10 oz.) pkg. frozen broccoli flowerets, unthawed
1/2 tsp. salt
1/4 tsp. black pepper
8 slices white or whole wheat bread, crusts removed and each slice halved
2 c. (8 oz.) shredded sharp Cheddar cheese
3 lg. eggs
1 c. whole milk or evaporated skim milk
1 (4 oz.) can chopped green chilies, drained

Preheat oven to 375 degrees. Heat the oil in a 9-inch skillet over moderate heat for 1 minute. Add the onion and saute for 2 to 3 minutes or until slightly soft. Add the mushrooms and saute, stirring for 2 to 3 minutes. Add the broccoli, salt and pepper, cover, and cook for 2 minutes.

Line a greased 9x13x2 inch baking dish with half the bread, top with half the broccoli mixture and sprinkle with half the cheese.

Combine the eggs, milk, and chilies in a medium bowl, pour into the baking dish, then layer in the remaining bread, broccoli mixture, and cheese. Cover with foil and bake for 15 minutes. Uncover and bake 10 to 15 minutes more or until puffed and set like custard. Serves 4.