Sausage and Egg Souffle Recipe

6 eggs
2 cups milk
1 tsp. salt
1 tsp. dry mustard
6 slices bread, cubed
1 lb. mild sausage, cooked and drained
1 cup grated cheese

Beat the eggs; add the milk, salt and mustard. Combine this mixture with the cubed bread, sausage and cheese. Pour into a greased 8x12-inch baking dish and refrigerate overnight. Bake in a 350 degree F. oven for 45 minutes. Let stand at least 5 minutes before serving.