Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb. bulk sausage
9 eggs, beaten
3 c. milk
1 1/2 c. shredded Cheddar cheese
1 1/2 tsp. dry mustard
1 tsp. salt
3 slices bread, broken up

Preparation

Cook sausage until done.
Crumble and drain on towels.
Set aside.
Combine sausage with other ingredients.
Pour into well-greased 13 x 9 x 2-inch pan.
Refrigerate overnight.
Bake at 350\u00b0
for 1 hour, uncovered.