Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb. sausage
9 eggs, beaten
3 slices bread, cut into 1/4-inch cubes
3 c. milk
1 1/2 tsp. dry mustard
1 1/2 c. shredded Cheddar cheese

Preparation

Cook sausage until done, stirring to crumble.
Drain well on paper towels.
Combine sausage and remaining ingredients, mixing well.
Pour into a well-greased 9 x 13 x 2-inch pan.
Refrigerate, covered, overnight.
Bake at 350\u00b0 for 1 hour.