Randy's Sausage Souffle'

1-1/2 cups shredded cheddar cheese
1-1/2 pounds bulk sausage (McKenzie’s Country Sausage) or chopped ham
9 eggs, beaten
3 cups milk
1-1/2 teaspoon dry mustard
1 teaspoon salt
6 slices white bread, cubed

Directions: Cook sausage, crumble and drain. Put all into a greased 9” x 13” x 2” pan. Cover. Let sit overnight. Bake at 3500 for 50 minutes.