Egg and Sausage Souffle (Casserole)

12-16 oz of sausage (I use Jimmy Dean Lite)
6 eggs (I use 1 cup Egg Beaters and 3 eggs)
3 cups milk (I use skim milk)
6 slices Bread cubed (I use sugar free wheat bread)
1 tsp mustard - optional
salt and pepper
8 oz pkg shredded cheddar cheese

Fry sausage and drain. Beat egg mixture, add salt, pepper, mustard, and milk... Mix well. Stir in bread cubes. Add one half of cheese and all the sausage. Sprinkle with remaining cheese. Cover with plastic wrap and chill overnight (I try to do this but it is not required)

Bake at 350 for 45 minutes.

Now it will rise like a souffle and fall as it cools.
makes 12 servings or more.

If you have leftovers, it will keep well for a couple of days.