Sausage Souffle

Our family has this every Christmas morning for breakfast. Mmm, mmm good! You make it ahead and pretty much just stick it in the oven in the morning.

2 1/2 cups milk

2 cups grated cheese

8 slices of bread, cubed

3/4 tsp dried mustard

1 1/2 cup milk

1 can cream of mushroom soup

1 1/2 lb sausage, browned

4 eggs, beaten

Butter a 9x13 pan, Add the following three ingredients: bread cubes, cheese, and sausage. DO NOT STIR.

Mix together 2 1/2 cups milk, mustard, and beaten eggs. Pour over bread, cheese, and sausage. Let stand over night in refrigerator.

Next day: Mix 1 1/2 cups milk and mushroom soup. Pour over top of mixture. Bake 1 1/2 hours at 300*. Bake covered with foil until last 15 minutes.

(It always seems to take longer than this to cook for me. I know longer at lower temps is better for this, but last time I made this, it took about 2 hours at 350*.)

Serves: about 12 (but keep in mind that you'll want seconds and the leftovers are great too!)