Breakfast Souffle - cooking recipe

Ingredients

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

Preparation

Cook sausage; drain well.
Combine with other ingredients. Mix well.
Pour into 13 x 9 x 2-inch pan.
Refrigerate overnight. Bake at 350\u00b0 for 1 hour.