Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb. sausage
9 eggs, slightly beaten
3 c. milk
1 1/2 Tbsp. dry mustard
3 slices white bread (1/4-inch cubes)
1 1/2 c. grated Cheddar cheese

Preparation

Brown crumbled sausage in a heavy skillet; drain.
Mix eggs, milk and mustard and stir in bread, sausage and cheese.
Pour mixture into greased 13 x 9 x 2-inch pan.
Cover; refrigerate overnight.
Bake uncovered at 350\u00b0 for 1 hour.