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BRUNCH EGG SOUFFLE | |
6 beaten eggs 6 slices white bread, crust removed, cut in small pieces 16 oz. shredded Cheddar cheese 2 c. milk 2 tbsp. melted butter In a buttered 9 x 9 inch baking dish place bread on bottom. Layer cheese on top of bread. Layer eggs on top of cheese. Layer milk on top of eggs. Layer butt on top of milk. Bake 1 hour at 325 degrees. |
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