Egg And Sausage Souffle - cooking recipe

Ingredients

6 eggs, beaten slightly
2 c. milk
1 c. shredded Cheddar cheese
1 packet Bisquick baking mix
1 tsp. dry mustard
1/2 tsp. oregano leaves
1 lb. bulk pork sausage, browned and drained

Preparation

Mix all ingredients.
Cover and refrigerate at least 8 hours. Heat oven to 350\u00b0.
Grease a 2-quart casserole.
Pour mixture into casserole.
Bake until knife inserted in center comes out clean, about 1 hour.
Makes 6 servings.