• 1/2 Lb Texas Cajun Crawfish Sausage, diced
• 4 Eggs
• 3 Slices White bread; crumbed
• 1 1/2 Cups Milk
• 1/2 Tsp Salt
• 1/2 Tsp Dry mustard
• 1 Cup Shredded cheddar cheese

Cooking Instructions:

Brown sausage in skillet, stirring to crumble.  Drain off fat and set sausage aside.

Beat eggs until lightly colored. Add breadcrumbs, milk, salt, dry mustard and sausage.  Stir in cheese.

Spoon into ungreased 1-quart soufflé 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.

Makes about 4 to 6 servings.