Breakfast Sausage Souffle - cooking recipe

Ingredients

6 to 8 slices white bread, crust removed
1 lb. bulk Bob Evans sausage
6 eggs
2 c. milk
1 tsp. dried mustard
1 tsp. salt
1 to 2 c. grated sharp Cheddar cheese

Preparation

Brown the sausage until cooked and broken up with a fork. Drain and set aside.
Place bread slices in a 9 x 13-inch greased pan.
Layer sausage over bread.
Beat eggs, milk, mustard and salt and pour over bread and sausage.
Top with cheese and refrigerate overnight.
Bake at 350\u00b0 for 30 to 40 minutes.
Souffle will brown and rise.
Serves 8 to 10.