Breakfast Souffle - cooking recipe

Ingredients

8 slices bread, broken into small pieces
1 lb. sausage, cooked and drained
2 3/4 c. milk
1 can cream of mushroom soup
1 1/2 c. Cheddar cheese
6 beaten eggs
salt and pepper

Preparation

Put bread in greased 9 x 13-inch pan.
Sprinkle with grated cheese and sausage.
Beat eggs with 2 1/4 cups milk and pour over top.
Mix soup with rest of milk and pour over mixture. Refrigerate overnight.
Bake 1 1/2 hours at 350\u00b0.