Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb. bulk pork sausage
9 slightly beaten eggs
2 c. milk
1 1/2 tsp. salt
3 slices white bread, cut in 1/2-inch cubes
1 1/2 c. grated Cheddar cheese

Preparation

Brown crumbled meat; drain.
Mix eggs, milk, mustard and salt. Stir in bread cubes, sausage and cheese.
Pour into greased 13 x 9 x 2-inch pan.
Refrigerate, covered, overnight.
Bake, uncovered, at 350\u00b0 for 1 hour.