Breakfast Soufle

This recipe comes from my Great Grandma Avis.  The dish was so easy to make.  I don't think i've ever made an "egg bake" as easy as this one before. (I cut everything in half for this dish since it was just myself and my husband).

Breakfast Soufle
Ingredients:
1 1/2 pounds pork sausage (we used Italian Sausage)
9-12 eggs
3 cups milk
1 1/2 teaspoon dry mustard
1 teaspoon salt
3 slices bread cut into 1 inch cubes
1/2 pound or 2 cups grated cheddar cheese
Directions:
Brown and crumble sausage.  Mix together eggs, milk, mustard.  Stir in the rest of the ingredients and pour into a baking dish (sprayed with Pam).  Refrigerate overnight.  Bake at 350 degrees for 1 hour, uncovered.