4 eggs
6 slices bread, cubed
2 c. milk
1/2 tsp. dry mustard
1/2 tsp. salt
1 c. grated Cheddar cheese
1 lb. pork sausage (bulk or links), browned and drained

Mix bread, sausage, cheese (3/4 cup) and place in greased 2 quart casserole. Beat eggs, add milk, mustard, salt. Mix well and pour over top. Bake uncovered one hour. Sprinkle remaining cheese over top the last 15 minutes.

As with all souffles, seat everyone then serve.

If this seems too dry, cover with one can cream of mushroom soup before baking. I've also varied it by adding a package of frozen chopped spinach, thawed and drained somewhat. This makes a great dinner dish by substituting a can of salmon (15-16 ounce) de-boned and flaked. Good for Fridays in Lent. Recipe can be doubled but use larger casserole or 9x12 baking dish with foil built-up on sides.