Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb. bulk pork sausage
1 doz. eggs, slightly beaten
3 1/2 c. milk
1 1/2 tsp. salt
6 or 7 slices bread, trim crust and cut into cubes
2 c. Cheddar or Colby cheese, grated (approximately 1 lb.)
1 1/2 tsp. dry mustard

Preparation

Brown sausage and drain on paper towel.
Mix eggs, milk, mustard and salt.
Stir in bread, sausage and cheese.
Pour into 13 x 9 x 2-inch greased pan and refrigerate covered overnight. Bake in 350\u00b0 oven for 1 hour or until set in the center. Leftovers reheat well in microwave.