Scrambled Egg Souffle - cooking recipe

Ingredients

4 slices bread, buttered and cubed
1/3 lb. Velveeta cheese, shredded
4 eggs, slightly beaten
2 c. milk
1 tsp. salt
dash of pepper
1/4 tsp. dry mustard

Preparation

Oil 8 x 8-inch pan.
Put cubed bread in bottom; add cheese, either crumbled bacon, ham or sausage.
Add milk to beaten eggs, pour over all and refrigerate overnight.
Bake 1 hour at 350\u00b0. Serves 4.