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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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