Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb. pork sausage (can substitute crumbled bacon as well)
9 eggs, beaten
3 c. milk
1 1/2 tsp. dry mustard
12 slices buttered bread, cut into 1/4-inch cubes (Pepperidge Farm)
1 1/2 c. shredded Cheddar cheese

Preparation

Cook the sausage over medium heat until done, stirring to crumble.
Drain well. Combine sausage with the remaining ingredients and mix well.
Pour into a well-greased 13 x 9 x 2-inch baking pan. Refrigerate, covered, overnight.
Bake 1 hour at 350\u00b0.
Serves 8 to 10.
Keeps like quiche.
Enjoy!