BRUNCH SOUFFLE 
6 eggs, beaten
2 c. milk
6 slices bread, cubed
1 c. Cheddar cheese, shredded
1 c. Velveeta cheese, shredded
2 c. bacon, fried crisp and broken in pieces
2 c. broccoli or 1 (10 oz.) pkg. bits and pieces (If using frozen broccoli, rinse in water to thaw. If using fresh, par boil 5 min.)
1 tsp. salt
1/4 tsp. pepper

Stir all together. Pour in greased 9x13 pan. Refrigerate overnight. Sprinkle with slightly crushed corn flakes or bread crumbs. Bake 350 degrees 1 hour.

 

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