Brunch Egg Souffle - cooking recipe

Ingredients

2 c. milk
4 eggs
6 to 8 slices white bread, crust removed and cubed
1/2 lb. sharp Cheddar cheese, grated
1 lb. bulk sausage, browned and drained
1 tsp. dry mustard
1/2 tsp. salt

Preparation

Beat egg, milk, salt and mustard.
Add cheese, bread and sausage.
Pour into a 9 x 13-inch or 8 x 11-inch pan and cover with foil.
Refrigerate overnight.
Bake at 350\u00b0 for 45 minutes, then remove foil and bake 15 minutes longer.
Cut in squares for serving.
Can double or triple for larger groups.
Hold well in warm oven.