Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb. bulk pork sausage, crumbled
9 or 10 eggs, slightly beaten
3 c. milk (I use nonfat skim milk)
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. black pepper
3 slices white bread, cut into 1/4-inch cubes
1 1/2 c. grated Cheddar cheese
1 Tbsp. dried green pepper flakes (or dried vegetable flakes if green pepper flakes are unavailable)
1 Tbsp. dried onion flakes
a sprinkle of garlic powder
a sprinkle of cayenne pepper

Preparation

Note:
This recipe is good for taking to covered dish brunch. Reduce cooking time to 45 minutes and when done, remove from oven and cover with foil and then wrap in several thicknesses of newspaper and it will stay warm for an hour.