Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb. bulk pork sausage
9 eggs, slightly beaten
3 c. milk
1 1/2 tsp. dry mustard
1 tsp. salt
3 slices white bread, cubed
1 1/2 c. grated Cheddar cheese

Preparation

Brown crumbled sausage in heavy skillet and drain on paper towels.
Mix eggs, milk, mustard and salt.
Stir in bread, sausage and cheese.
Pour mixture into greased 13 x 9 x 2-inch pan. Refrigerate covered overnight.
Bake uncovered at 350\u00b0 for 1 hour.