Breakfast Brunch 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
5 slices white bakery bread, cut in 1/2-inch cubes
1 1/2 c. grated Cheddar cheese

Preparation

Brown, crumble and drain sausage.
Mix together all ingredients except bread cubes, meat and cheese.
In buttered 9 x 13-inch pan, lay bread cubes.
Sprinkle meat over cubes and cheese over meat.
Pour other ingredients over these layers.
Let settle in refrigerator overnight (cover pan).
Set out for 15 minutes, then bake for one hour at 350\u00b0, uncovered.
Cool for a few minutes.
Cut in approximately 12 pieces.