Sausage And Egg Souffle - cooking recipe

Ingredients

1 lb. bulk sausage (hot)
9 to 10 eggs, beaten slightly
3 c. milk
1 tsp. dry mustard
3/4 tsp. salt
3 slices white bread
1 1/2 c. sharp cheese

Preparation

Cut 3 slices of white bread in 1/4-inch cubes (if using French bread, remove crust).
Grate cheese. Brown crumbled sausage and drain well.
Mix beaten eggs, milk, mustard and salt.
Stir in bread, sausage and cheese.
Pour into greased 9 x 13-inch pan. Refrigerate, covered, overnight.
Bake next day, uncovered, at 350\u00b0 for 1 hour.
Serves 10.