Breakfast Souffle - cooking recipe

Ingredients

8 pieces bread
1 lb. sausage (Bob Evans)
2 c. grated Cheddar cheese
4 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup
1/2 c. milk

Preparation

Grease a 9 x 13-inch pan.
Cut the bread and spread on bottom of pan.
Brown sausage.
Drain and sprinkle over bread cubes. Cover with grated Cheddar cheese.
Beat eggs, 2 1/2 cups milk and dry mustard.
Pour over the bread, sausage and cheese in pan. Cover and refrigerate overnight.
In the morning, mix the cream of mushroom soup and 1/2 cup milk.
Pour on top of mixture and bake at 300\u00b0 for 1 1/2 hours.