Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb bulk sausage
9 eggs, beaten
3 c evaporated milk
1 1/2 tsp dry mustard
8 slices of bread, cut in 1/4-inch cubes
1 1/2 c shredded cheddar cheese

Preparation

Cook sausage over medium heat until done, stirring to crumble.
Drain well on paper towel.
Set aside.
Combine sausage and remaining ingredients, mixing well.
Pour into a well greased 9x13 pan or baking dish.
Cover and refrigerate overnight.
Bake next morning at 350 degrees for 1 hour.