Egg Souffle - cooking recipe

Ingredients

1 lb. sausage
3/4 lb. Cheddar cheese, shredded
8 slices bread, cut into cubes
8 eggs
2 1/4 c. milk
1/4 tsp. dry mustard
salt
cream of mushroom soup

Preparation

Brown sausage; drain.
Layer sausage, cheese and bread.
Mix eggs, milk, dry mustard and cream of mushroom soup; pour over layers.
Bake at 350\u00b0, uncovered, 1 hour.
Put pan of water on shelf under dish.