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Breakfast Souffle

1 1/2 lb Sausage, pork bulk
9 Eggs; beaten
3 c Milk
1 1/2 ts Mustard, dry
1 ts Salt
3 sl Bread; cut in 1/4" cubes
1 1/2 c Cheese, Cheddar; shredded

Cook sausage over medium heat until done, stirring to crumble. Drain well on paper towels; set aside.

Combine sausage and remaining ingredients, mixing well. Pour into a well-greased 13x9x2" baking pan. Refrigerate, covered, overnight. Bake at 350 degrees for 1 hour.

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