1 loaf Pepperidge Farm bread
3 c. shredded Cheddar cheese
2 pkg. frozen broccoli, thawed and pulled apart
1 small pkg. fresh mushrooms, sliced
8 eggs, slightly beaten
salt to taste
pepper to taste
powdered onions to taste
4 c. milk
8 to 10 slices crisp bacon, crumbled

Line a 9 x 13 pan with toasted bread, which you have diced. Add cheese and broccoli. Cover with mushrooms and 8 eggs (slightly beaten). Add salt, pepper and onions. Add milk and sprinkle top with bacon bits. Keep in refrigerator overnight.

Bake at 325°F for 45 minutes.