Breakfast Souffle - cooking recipe

Ingredients

1 1/2 lb. bulk sausage
9 eggs, slightly beaten
3 c. milk
1 1/2 tsp. dry mustard
1 tsp. salt
3 slices bread cubes
1 1/2 c. grated cheese

Preparation

Brown sausage and drain.
Mix eggs, milk and seasonings.
Stir in bread, meat and cheese.
Pour into greased 13 x 9 x 2-inch pan. Refrigerate, covered, overnight.
Bake, uncovered, at 350\u00b0 for 1 hour.