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In a medium-sized bowl, whisk the eggs, milk, dry mustard, and salt and pepper until fluffy. Set aside. Arrange the bread cubes in the bottom of a greased 9 x 13-inch pan. Top with half of the cheddar cheese. Distribute the green chilies as evenly as possible. Top with remaining cheese. Pour the liquid mixture over all. Cover and refrigerate overnight.
Next morning, remove cover and bake in a preheated 350-degree oven for 40 to 50 minutes until puffy and a toothpick inserted into the center comes out clean. Cut into squares. If desired, top each piece with a dollop of sour cream and salsa.
Note: Don't be alarmed if this deflates shortly after leaving the oven.
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