Cheese Egg Souffle

Hey Greens - remember Easter at Grandma's?!  I finally made the other egg dish we always used to eat!!  This isn't as good as egg bake, but it reminds me of my childhood and tastes amazing!  I was thinking of adding some mushrooms next time - I think that would be really good!  Of course Ross thinks we should add meat...haha....but then it really would be egg bake!  Super yummy - and really easy to make!

Great Aunt Helen Wallner

Ingredients:

12 slices bread - cut off crust

1 cup shredded cheddar cheese

11 eggs

4 cups milk

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

Put 6 slices of bread in buttered 13x9 pan.  Put 1/2 of cheese on top - 6 more slices of bread and the rest of the cheese.

Beat eggs with salt and dry mustard.  Add milk and Worcestershire sauce.  Pour liquid over all and sprinkle with paprika.

Cover with foil and refrigerate overnight.  

Remove 1 hour before baking.  Bake 1.5 hours at 325 - uncovered.  Can be left in oven for awhile to keep warm.