Overnight Sausage and Egg Soufflé

Ingredients:

8 slices bread

1 pound pork sausage, browned and crumbled

8 ounces (2 cups) shredded sharp cheddar cheese

2 cups of milk

8 eggs

1/2 teaspoon salt, if desired

1/2 teaspoon dry mustard

coarsely ground black pepper

Directions:

In a 13 by 9 inch pan, layer bread, sausage and cheese, blend together milk, eggs, salt if desired and pepper. Pour over mixture in pan. Cover and refrigerate overnight.

To bake, preheat oven to 350 degrees, uncover pan and bake for 45 minutes.