Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb. bulk sausage
1 1/2 tsp. dry mustard
1 1/2 c. shredded Cheddar cheese
9 eggs, beaten
3 c. milk

Preparation

Cook sausage until done; crumble, drain and combine with the rest of the ingredients.
Pour into well-greased 13 x 9-inch pan. Refrigerate overnight.
Bake at 350\u00b0 for 1 hour.
Serves 12 to 15.