Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb. bulk pork sausage
9 eggs, slightly beaten
3 c. milk
1 1/2 tsp. dry mustard
1 tsp. salt
3 slices white bread, cut into 1/4-inch cubes
2 c. grated Cheddar cheese

Preparation

Brown crumb sausage in a heavy skillet; drain on a paper towel.
Mix eggs, milk, mustard and salt.
Stir in bread, sausage and cheese.
Pour mixture into a greased 9 x 13-inch pan.
Set in refrigerator overnight covered.
Cook at 350\u00b0 for about 1 hour.