EGG AND CHEESE SOUFFLE

Grandma Bernie

10 slices bread- remove the crust, butter lightly and cube bread
5 eggs well beaten
1 tsp salt
1 tsp dry mustard
1/2 lb grated or shredded cheddar or American cheese
2 cups milk


Mix eggs, salt, mustard, cheese and milk and pour over bread in casserole dish. Cover and refrigerate at least 4 or 5 hours or overnight. Then bake 1 hour at 375 of 1 1/2 hours at 350.

If you wish, may add little diced ham, or very little fried bacon (or it will be too greasy.)

EGGS
• Eggs in Hell
• Egg and Cheese Souffle
• Salmon Scrambled Eggs and Asiago Pancakes

• Vegetable Quiche Cups