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1 Dash Cayenne pepper <\/span><\/p>\n 1 C. Milk <\/span><\/p>\n 2 C. Shredded Cheddar Cheese <\/span><\/p>\n 1 tsp. Seasoned Salt <\/span><\/p>\n 1 tsp. Instant Minced Onion <\/span><\/p>\n 1 tsp. Ground Mustard <\/span><\/p>\n 4 Eggs <\/span><\/p>\n 12 White Bread slices day old<\/span><\/p>\n 1 Dash Black Pepper <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Trim crusts from bread and arrange six slices in the bottom of a 12x8x2-inch greased baking dish. Cover with half of the cheese; repeat layers. Combine eggs, milk, mustard, onion and seasonings; beat well.<\/span><\/p>\n Pour over casserole and let stand at room temperature for one hour. (This dish may be prepared the day before and refrigerated overnight). Bake at 325 F for 45 to 60 minutes; serve immediately.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 Dash Cayenne pepper 1 C. Milk 2 C. Shredded Cheddar Cheese 1 tsp. Seasoned Salt 1 tsp. Instant Minced Onion 1 tsp. Ground Mustard 4 Eggs 12 White Bread slices day old 1 Dash Black Pepper \u00c2\u00a0 Trim crusts from bread and arrange six slices in the bottom of a 12x8x2-inch greased baking dish. Cover with half of the cheese; repeat layers. Combine eggs, milk, mustard, onion and seasonings; beat well. Pour over casserole and let stand at…<\/p>\n