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Breakfast Sausage Souffle
1 1/2 lb. bulk pork sausage
9 eggs, beaten slightly
3 c. milk
1 1/2 tsp. dry mustard
1 tsp. salt
3 slices white bread, cut into 1/4 inch cubes
1 1/2 c. grated sharp Cheddar cheese
Brown sausage and drain on paper towels. Mix eggs, milk, mustard and salt. Stir in bread, cheese and sausage. Pour into greased 9x13 inch pan; refrigerate overnight. Bake at 350 degrees for 1 hour.
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