1/2 lb. hot bulk pork sausage
4 eggs
3 slices white bread, crumbled
1 1/2 c. milk
1/2 tsp. salt
1/2 tsp. dry mustard
1 c. shredded Cheddar cheese

Brown sausage in skillet, stirring to crumble. Drain off fat and set aside. Beat eggs until light colored. Add bread crumbs, milk, salt, mustard, and sausage. Stir in cheese. Spoon into 1 quart souffle dish. Cover and refrigerate overnight. Next day, bake at 325 degrees for 1 hour and 15 minutes or until knife inserted in center comes out clean. Serve immediately. Yield: 4 servings.