---------- Recipe via Meal-Master (tm) v8.01
       Title: Make-Ahead Sausage Souffle
  Categories: Casseroles, Pork/ham, Sausages
       Yield: 4 servings
     1/2 lb Hot bulk pork sausage             1/2 ts Salt
       4    Eggs                              1/2 ts Dry mustard
       3 sl White bread; crumbed                1 c  Shredded cheddar cheese
   1 1/2 c  Milk                           
   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 325F 1
   hour and 15 minutes, or until knife inserted in center comes out clean.
   Serve immediately.
   (C) 1992 The Los Angeles Times