Egg Souffle - cooking recipe

Ingredients

8 eggs, slightly beaten
6 slices bread, cubed
1 c. Cheddar cheese, grated
1 lb. sausage
2 c. milk
1 tsp. salt
1 tsp. dry mustard

Preparation

Cook, crumble and drain sausage; blot with a paper towel. Combine all ingredients and put into 9 x 12-inch pan.
Refrigerate for 12 hours or overnight.
Bake at 350\u00b0 for 35 minutes.