Breakfast Souffle - cooking recipe

Ingredients

1 lb. bulk pork sausage
9 lightly beaten eggs
1 1/2 tsp. dry mustard
3 c. milk
1 1/2 c. grated Cheddar cheese, thinly grated
1/2 tsp. salt
3 slices day old white bread, cut in 1/4-inch squares

Preparation

Brown sausage and drain on paper towels.
Mix all ingredients together.
Pour into greased 2 x 13-inch pan.
Put in refrigerator overnight covered with foil.
Bake, uncovered, at 350\u00b0 for 1 hour. Cut into squares and serve hot.