Breakfast Souffle - cooking recipe

Ingredients

3/4 lb. sausage
6 eggs, mix well before adding
1 3/4 c. milk
1/2 tsp. salt
3/4 tsp. dry mustard
4 slices wheat bread, cubed (can use white)
3/4 shredded cheese

Preparation

Brown sausage; drain.
Mix remaining ingredients and add to sausage.
Pour into a 9-inch square pan.
Can be refrigerated overnight or baked same day.
Bake, uncovered,
for 1 hour until set. Bake at 350\u00b0.
Serves 8.