Mock Egg Souffle

By jeff and alli -
This is easier than a true souffle and works great for a brunch or if you are serving breakfast to a lot of people.

Mock Egg Souffle

12 slices white bread
2 cubes melted butter
½ lb. medium cheddar cheese
1 lb. cubed ham, bacon, or sausage
½ lb Monterey Jack cheese
6 eggs
3 cups milk
Salt and Pepper to taste
Salsa:
7 oz. can diced green chilies
3 large tomatoes (peeled and seeded)
4 large scallions (green onions)
2 T. olive oil
1 T. red wine vinegar
1 tsp. salt
½ cup chopped cilantro
Diced onion
Assembly: Cut off crusts of white bread. Butter a 9x13 glass pan and brush bread with melted butter. Cover bottom of dish with bread. Sprinkle meat and cheese. Layer bread again, meat, and cheese. Beat eggs, milk, salt, and pepper (be careful not to put too much salt in egg mixture). Pour over pan and bread; cover with aluminum foil and refrigerate overnight. Bake at 350° for 45 minutes. Serve with salsa and sour cream.

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