Breakfast Souffle - cooking recipe

Ingredients

6 slices bread, crust cut off
6 eggs
dash of salt
pinch of dry mustard
2 c. milk
3/4 c. grated Cheddar cheese

Preparation

Butter bread; place butter side down in casserole.
Beat eggs. Add salt, dry mustard and milk; beat well.
Pour over bread.
Top with cheese; cover and refrigerate overnight.
Bake at 400\u00b0 for 45 minutes.
Do not preheat oven.
Cooked sausage, bacon, crab or vegetables may be added under cheese.