Breakfast Souffle - cooking recipe

Ingredients

8 slices bread, diced
1 1/2 c. shredded Cheddar cheese
1 1/2 lb. bulk sausage, browned or 1 1/2 c. diced ham
6 eggs
2 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup

Preparation

Spread bread in bottom of greased 9 x 12-inch baking dish. Add meat.
Mix eggs and 1 1/2 cups of the milk.
Mix together mustard, remaining 1/2 cup milk and the soup.
Combine the 2 liquid mixtures and pour over bread and meat.
Add cheese on top. Cover tightly with foil and refrigerate overnight.
Place in cool oven.
Turn oven to 300\u00b0 and bake 1 1/2 hours or until puffy and brown.