Roberts Family Sausage, Egg and Cheese Souffle

The trick here is having dry mustard (I've got some!) and preparing it the day before you want to eat it.

1 lb bulk sausage, browned and drained

6 slices of bread, crust and all, torn into cubes

1 1/2 c. shredded cheddar cheese

1 t. dry mustard

1/2 - 1 t. salt

4 eggs

2 c. milk

 

Heat oven to 350.  Blend sausage, bread, cheese, mustard and salt. Beat eggs with milk, then blend with the sausage mixture. Pour into greased casserole dish and set in refrigerator overnight. Bake the next morning for 45 minutes covered with foil, followed by 15 minutes at 325 degrees, uncovered.