Egg-Sausage Souffle - cooking recipe

Ingredients

1 lb. lean pork sausage
6 eggs, slightly beaten
6 slices bread, cubed
1 c. grated cheese
1 tsp. salt
1 tsp. dried mustard
2 c. milk

Preparation

Brown sausage; drain.
Combine all ingredients.
Pour in casserole dish 9 x 13.
Refrigerate overnight or at least 12 hours.
Bake at 350\u00b0 for 1 hour.
Serves 8.