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Overnight Breakfast Soufflé

My mom would always make this casserole the night before Thanksgiving so that we would have a piping hot breakfast while she was busy preparing the turkey.  I love to make it for Christmas morning. If you like your eggs spicy, put a little Tabasco on your serving piece.
Plan Ahead Note: This casserole must be refrigerated overnight before baking.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings: 12
Course: Breakfast
Ingredients Method

Ingredients
  

  • 2 lb. bulk pork sausage (I use Jimmy Dean Regular or Owens)
  • 9 eggs beaten
  • 3 cups milk
  • 1 ½ teaspoons dry mustard
  • 1 teaspoon salt
  • 3 slices bread cut into ¼" cubes
  • 1 ½ cups shredded cheddar cheese

Method
 

  1. Cook sausage in a skillet over medium heat until done, stirring to crumble.  Drain on a paper towel and let cool.
  2. Beat eggs in a large bowl with a whisk.
  3. Add milk, mustard, and salt, whisking well.
  4. Stir in bread cubes, sausage, and cheese.
  5. Pour into a well greased 13" x 9" baking pan.  Refrigerate covered overnight.
  6. Preheat oven to 350°.
  7. Bake uncovered at 350° for one hour and ten minutes or until bubbly with a light brown crust around the edges. Let set for 10 minutes before serving.