Cheese And Sausage Souffle(Overnighter) - cooking recipe

Ingredients

1 1/2 lb. sausage
9 eggs
12 slices cubed Pepperidge Farm bread (can reduce)
1 1/2 tsp. dry mustard
1/2 to 1 tsp. salt
1 1/2 c. grated Cheddar cheese
3 c. milk

Preparation

Brown and drain sausage.
Cool.
Beat eggs, milk, salt, pepper and mustard.
Fold in bread, cheese and sausage.
Mix well and put in a 9 x 13-inch pan.
Cover and refrigerate overnight.
Remove 1 hour before baking.
Put paprika on top.
Bake at 350\u00b0 for 45 to 55 minutes, uncovered.
Remove.
Let stand 10 to 15 minutes before serving.