Breakfast Brunch Souffle

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

Directions:
- 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°, uncovered.
- Cool for a few minutes.
- Cut in approximately 12 pieces.