Breakfast Souffle - cooking recipe

Ingredients

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

Preparation

Brown and crumble sausage.
Drain.
Mix eggs, milk, mustard and salt.
Stir in bread, sausage and cheese.
Pour into greased 13 x 9 x 2-inch pan.
Refrigerate, covered, overnight.
Bake, uncovered, 1 hour at 350\u00b0.