Egg Souffle - cooking recipe

Ingredients

1 1/2 lb. sausage, cooked and drained
9 eggs, slightly beaten
3 c. milk
1 1/2 tsp. dry mustard
3 slices bread, cubed
1 tsp. salt
1 1/2 c. grated Cheddar cheese

Preparation

Mix eggs, milk, mustard, salt and bread.
Add sausage and cheese.
Pour into 9 x 13-inch pan.
Refrigerate overnight.
Bake at 350\u00b0 for 1 hour.