Breakfast Souffle - cooking recipe

Ingredients

1 lb. bulk sausage
1 c. sharp Cheddar shredded cheese
6 eggs
2 c. milk
1 tsp. dry mustard
2 slices white bread
1 tsp. salt (can omit)

Preparation

Brown and drain sausage.
Beat eggs with milk, mustard and salt.
Cube bread and layer with sausage and cheese in a 9 x 13-inch baking pan.
Pour egg mixture over layers; cover with foil and refrigerate overnight.
Bake 45 minutes at 350\u00b0 (20 minutes with foil on and 25 minutes with foil off).
Do not overbake.