Breakfast Souffle - cooking recipe

Ingredients

12 slices bread
3 eggs
4 c. milk
1 1/2 c. grated Cheddar cheese
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dry mustard
1 can cream of mushroom soup
1 lb. bacon or sausage

Preparation

Fry bacon or sausage
well and drain. Set aside.
Spray Pam on 9 x 13-inch
pan.
Trim crusts on bread and butter each slice. Put buttered side down until the pan is covered.
Then add\tyour filling
(bacon or sausage) and 1 cup of the grated cheese.
Then layer
bread
with\tbutter\tside
up
on top of filling.
Mix eggs
and milk;
add seasonings.
Pour over the bread.
Spread cream
soup
on
top.
Cover
and
refrigerate overnight.
Bake in\t350\u00b0 oven 1 hour.
Remove from oven, top with
cheese
and paprika.
Bake
15\tminutes longer or until cheese\tis
melted. Cut
into
squares.
For Brunch or a Luncheon,
variations\tof chicken and seafood can be used for the filling.