Egg Souffle - cooking recipe

Ingredients

1 1/2 lb. sausage, cooked, drained and crumbled
9 eggs
3 c. milk
1 tsp. salt
3 slices bread, cubed
1 1/2 c. sharp Cheddar cheese, grated

Preparation

Combine all ingredients together in a 9 x 13-inch pan.
Cover and refrigerate overnight.
Uncover and bake at 350\u00b0 for 1 hour. Serves 8 to 10.