Sausage and Egg Souffle

Contributed By: Parker's Daughter Wendy Dorland

Ingredients:

1 lb. mild sausage
6 eggs
2 c. milk
6 slices bread, cubed
1 tsp. salt
1 tsp. mustard
1 cup Cheddar cheese

Method:

Crumble and brown sausage. Drain off the grease and let cool. Set aside. Beat
the eggs and add milk, salt, mustard and bread. Stir this mixture. Fold in cheese
and sausage. Pour in glass 9 x 12 inch baking dish and refrigerate overnight. Bake
at 350 for 45 minutes. Great for brunch.

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