Breakfast Souffle - cooking recipe

Ingredients

1 doz. eggs, beaten
1 can mushroom soup
1 can mushroom stems and pieces
2/3 c. milk
1 pkg. sausage (if using link), cut into small pieces
salt and pepper
1 lb. shredded sharp cheese

Preparation

Brown sausage and drain. Butter bread, cut off crust, place upside down in 13 x 9 pan sprayed with Pam. Mix milk with soup. Pour ingredients in casserole and top with cheese. Refrigerate overnight. Bake at 350\u00b0 for 45 minutes.