Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb. sausage
9 eggs, beaten
1 1/2 tsp. dry mustard
1 tsp. salt
3 slices bread, cut into cubes
1 1/2 c. shredded sharp cheese
3 c. milk

Preparation

Cook sausage well, stirring to crumble.
Drain on paper towels. Combine sausage and remaining ingredients and pour into a greased 13 x 9 x 2-inch baking dish.
Refrigerate overnight.
Bake at 350\u00b0 for 1 hour.