Breakfast Souffle - cooking recipe

Ingredients

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

Preparation

Cook and
crumble
sausage over medium heat until done. Drain on\tpaper
towels.\tCut
bread
into
1/4-inch cubes and place in bottom
of\tgreased
13
x 9-inch baking dish.
Beat eggs.\tAdd milk to beaten eggs until mixed.
Combine sausage, mustard, salt and
cheese and stir in egg mixture.
Pour over bread cubes and refrigerate, covered, overnight.
Bake at 350\u00b0 for 1 hour.\tServes 8 to 10.