Twelve Hour Sausage Souffle (4 servings) 1/2 pound spicy bulk pork sausage 4 large eggs 3 slices white bread - crumbed 1 and 1/2 cup milk 1/2 teaspoon salt 1/2 teaspoon dry mustard 1 cup shredded cheddar cheese Brown sausage in skillet, stirring to crumble. Drain off fat and set sausage aside. Beat eggs until lightly colored. Add bread crumbs, milk, salt, dry mustard and sausage. Stir in cheese. Spoon into ungreased 1-quart souffle dish. Cover and refrigerate overnight. The next day, bake at 325 F for 1 hour and 15 minutes, or until knife inserted in center comes out clean. Serve immediately. This is really easy to make if you don't mind the waiting period. Mr Breakfast would like to thank BethH for this recipe. Recipe number 272. Submitted 5/7/2002.