LUNCH SOUFFLE 
Bread slices
Cheese slices
6 eggs
1 pt. milk
1/2 stick butter (melted)
Ham (optional)

Spray 9 x 13 inch pan with Pam. Line bottom of pan with slices of bread (crusts removed). Cover with slices of cheese (your choice).

Whip eggs, milk and butter and ham if desired. Pour mixture over bread and cheese. Refrigerate overnight. Bake uncovered 1 hour at 350 degrees. Cut in squares and serve.

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