Breakfast Sausage And Egg Souffle - cooking recipe

Ingredients

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

Preparation

Brown crumbled sausage in a heavy skillet.
Drain well on paper towels.
Mix eggs, milk, mustard and salt.
Stir in bread, sausage and cheese.
Pour into a greased 13 x 9 x 2-inch pan. Refrigerate, covered, overnight.
The next day, bake, uncovered, at 350\u00b0 for 1 hour.
Serves 10.
This dish is very good for a brunch or supper.
I usually serve it with fresh fruit, strawberries, cantaloupe, peaches or whatever is in season.