Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb. bulk pork sausage or 1 1/2 c. ham, diced
9 eggs, slightly beaten
3 c. milk
1 1/2 tsp. dry mustard
1 tsp. salt
5 slices white bread, cut in 1/2-inch cubes
1 1/2 c. grated Cheddar cheese

Preparation

Brown and drain sausage.
Mix together all ingredients except bread, meat and cheese.
Lay bread cubes in 9 x 13-inch buttered pan.
Sprinkle meat over cubes and cheese over meat.
Pour other ingredients over all.
Refrigerate, covered, overnight.
Let stand out 15 minutes before baking.
Bake 1 hour at 350\u00b0, uncovered (makes 12 pieces).