Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb. bulk pork sausage
9 eggs, beaten
3 c. milk
1 1/2 tsp. dry mustard
1 tsp. salt
3 slices bread, cut into 1/4-inch cubes
1 1/2 c. shredded Cheddar cheese

Preparation

Cook sausage until done, stirring to crumble.
Drain well and set aside.
Combine sausage and remaining ingredients, mixing well.
Pour into a well greased 13 x 9-inch baking pan. Refrigerate, covered overnight.
Bake at 350\u00b0 for 1 hour.
Serves 8 to 10.