Breakfast soufflé

8 slices bread -crusts removed and cubed
¾ C grated cheese
1 ½ lb sausage browned and drained
4 eggs
2 ¼ C milk
2/4 tsp dry mustard
1 can cream of mushroom soup
1 can mushrooms (opt)

In 6x10 or 9x9 greased pan, payer bread cheese and sausage. Mix eggs milk and dry mustard, then pour over mixture in pan. Cover and refrigerate overnight. Heat oven to 300. Spread 1 can soup on top of soufflé and sprinkle mushrooms. Bake 1 ½ hours.