Overnight Sausage And Egg Souffle - cooking recipe

Ingredients

8 slices bread, crusts removed
1 lb. sausage, browned and crumbled
8 oz. (2 c.) shredded sharp Cheddar cheese
2 c. milk
8 eggs
1/2 tsp. salt (if desired)
1/2 tsp. dry mustard
coarsely ground black pepper to taste

Preparation

In a 13 x 9-inch pan, layer bread, sausage and cheese.
Blend together milk, eggs, salt, mustard and pepper.
Pour over mixture in pan.
Cover and refrigerate overnight.
To bake, preheat oven to 350\u00b0.
Uncover pan and bake for 45 minutes.
Serves 6 to 8.