Eggs For A Crowd - cooking recipe

Ingredients

14 to 16 slices buttered bread (I \"decrust\" them)
4 c. milk
8 eggs, beaten
1 Tbsp. dry mustard
salt and pepper to taste
2 Tbsp. Worcestershire sauce
6 c. grated sharp Cheddar cheese

Preparation

Blend milk, eggs and spices.
Butter a 9 x 13-inch pan. Layer 7
to
8 slices bread.
Cover with 3 cups of cheese and half
the egg
mixture.
Repeat using balance of ingredients. Refrigerate overnight
or
all day.
Bake at 350\u00b0 for 1 hour. Let
set
for
a few minutes.
Cut into squares.
Perfect for brunch
or after-dance
breakfast.
Serve
with ham, sausage, melon balls, etc. or sweet rolls, if desired. Serves 12 to 15.