Breakfast Souffle

1-1/2 lb. bulk pork sausage

9 eggs

3 C milk

1 t salt

1-1/2 t dry mustard

3 slices bread cut in ¼” cubes

1-1/2 C grated sheddar cheese

Brown sausage, drain, mis eggs, milk, mustard and salt. Add bread, sausage and cheese. Put in 9” x 13” dish. Cover and refrigerate over night. Put in oven 1 hr. @ 350 degrees. Serve with crescent rolls, and fresh fruit salad.