Egg Souffle - cooking recipe

Ingredients

6 eggs
2 c. milk
1 tsp. salt
6 slices bread, cubed
3/4 lb. breakfast meat (if using sausage or bacon, brown first)
1 tsp. dry mustard
8 oz. Cheddar cheese, shredded

Preparation

Mix everything together and bake at 350\u00b0 for 45 to 60 minutes in a 9 x 13-inch cake pan (or until knife inserted in center shows that the egg is well cooked).
This can be prepared and refrigerated overnight for a special Sunday morning breakfast.