Egg Souffle - cooking recipe

Ingredients

1 lb. cooked sausage (Jimmy Dean with sage)
8 American cheese slices
1 doz. large eggs
3 1/2 c. milk
2 tsp. salt
1/2 tsp. pepper
1 1/2 c. sharp cheese
1 can cream of mushroom soup
12 to 14 slices buttered bread

Preparation

Line bottom of large size dish (3 quart 9 x 13-inch) with upside-down buttered bread slices.
Top with sausage. Top with American cheese slices. Put more bread buttered right side up on cheese.
Pour over the following egg mixture: 1 dozen Grade A large eggs, 3 1/2 cups of milk, 2 teaspoons salt and 1/2 teaspoon pepper.
Beat well.
Grate 1 1/2 cups sharp cheese on top. Refrigerate overnight.