Egg Sausage Souffle - cooking recipe

Ingredients

1 lb. bulk sausage
6 eggs, beaten
6 pieces bread, cubed
1 c. Cheddar cheese, grated
1 tsp. salt
1 tsp. dry mustard
2 c. milk

Preparation

Brown sausage; drain and cool.
Beat eggs, salt and dry mustard.
Stir in milk.
Add bread cubes, cheese and sausage. Refrigerate 12 hours in glass baking dish.
Bake at 350\u00b0 for 45 minutes.