BREAKFAST SALMON SOUFFLE

This recipe is the result of using leftovers the day we left Birch Bay!

3 slices of garlic bread, cubed

3 green onions, chopped

¼ green pepper, diced

¼ red pepper, diced

2 cups salmon, left over from BBQ, flaked

1 box frozen creamed spinach, thawed

6 eggs, beaten

½ cup milk or cream

1 cup grated cheddar cheese

¼ cup grated Parmesan cheese

DIRECTIONS:

Layer in a prepared 9”X 9” pan as follows: all the bread cubes, then ½ the following ingredients, salmon, cheese, peppers, & onions. Beat the eggs & add the milk & spinach, & mix well. Add half the liquid to the layer in the dish. Place the second layer in the dish & top with the remaining liquid. Top with Parmesan cheese. Bake at 375 degrees for 35 to 40 minutes. Serve with your favorite fresh fruits & a muffin. Ham, sausage or bacon can be used in place of salmon. Enjoy, Mary Lou Smith