MAKE AHEAD SAUSAGE SOUFFLE

1 LB Uncle Charley’s BULK PORK SAUSAGE
6 EGGS
6 SLICES WHITE BREAD CRUMBLED
3 CUPS MILK
I TSP SALT
1 TSP DRY MUSTARD
2 CUPS 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, dry mustard and Uncle Charley’s Sausage.


Stir in cheese. Spoon into souffle' dish.
Cover and refrigerate over night.


The next day bake at 325 for 1 hour and 15 minutes or until knife inserted in center comes out clean.


Serve immediately. Makes 6 servings.