You can prepare this breakfast egg casserole the night before you want to serve it and leave it in the refrigerator until the next morning. Cook and serve hot.
4 slices of multi-grain bread with crusts removed
1 cup sharp cheddar
1 cup milk
1 tsp mustard
1/2 tsp salt
1/4 tsp pepper
Butter bread and place 2 slices in the bottom of a small casserole. Layer with half the cheese. Place the remaining 2 slices of bread on top of the cheese and sprinkle with the rest of the cheese.
Mix together eggs, milk, mustard, salt and pepper. Pour into the casserole. Sprinkle with paprika.