Breakfast Souffle

Ingredients

• 1 lb bulk sausage
• 1 c sharp Cheddar shredded cheese
• 6 eggs
• 2 c milk
• 1 tsp dry mustard
• 2 slices white bread
• 1 tsp salt can omit

Directions

1. Brown and drain sausage
2. Beat eggs with milk mustard and salt
3. Cube bread and layer with sausage and cheese in a 9 x 13-inch baking pan
4. Pour egg mixture over layers cover with foil and refrigerate overnight
5. Bake 45 minutes at 350 20 minutes with foil on and 25 minutes with foil off
6. Do not overbake