Breakfast Souffle - cooking recipe

Ingredients

9 to 12 slices bread (no crusts)
1/2 lb. grated Cheddar cheese
1/2 lb. grated Swiss cheese
1 lb. fried bacon, drained and crumbled
6 eggs
3 c. milk
1/2 tsp. salt
4 oz. mushrooms

Preparation

Lay bread on bottom of a 9 x 13-inch greased pan, then layer cheeses, bacon and mushrooms.
Mix eggs, milk and salt; pour over bread.
Refrigerate overnight.
Save a little grated Cheddar cheese to sprinkle on top before baking at 350\u00b0 for 45 to 60 minutes.