Egg Soufle

By

Breakfast

  • 12

Ingredients

  • 3 cups milk
  • 6 large eggs
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1 pound shredded cheddar cheese
  • 12 slices white bread crust cut off
  • 1 stick butter melted

Preparation

Step 1

Cut off crusts of bread
Spray 9x13 Pyrex
Line dish with 6 slices bread. Spread half the cheese over the bread. Make another layer of bread and then cheese.
Mix the rest of the ingredients together and pour over the bread. Refrigerate over night. Melt 1 stick of butter and pour over the top.
Bake at 350 for 1 hour.