Bacon And Sausage Souffle

• 1/2 pound hickory-smoked bacon, cut into small pieces
• 1/2 pound bulk pork sausage
• 6 slices white loaf bread, crusts removed
• 3 tablespoons butter, melted
• 1 1/2 cups sharp cheddar cheese, grated
• 2 cups half-and-half
• 5 large eggs
• 2 teaspoons dry mustard

1. Place the bacon in a large skillet, break up the sausage in the skillet, and fry the two meats over moderate heat till fully cooked, stirring.
2. Drain on paper towels.
3. Brush the bread with the butter, cut into small cubes, and arrange the cubes in a buttered 13 by 9-inch or round baking dish.
4. Spoon the bacon and sausage evenly over the cubes and sprinkle the cheese evenly over the top.
5. In a bowl, whisk together the remaining ingredients till well blended, pour over the cheese, cover with plastic wrap, and chill overnight.
6. When ready to bake, preheat the oven to 350F, bake the souffle till golden, 40 to 45 minutes, and serve hot.

bacon, pork sausage, white loaf bread, butter, cheddar cheese, eggs, mustard

Taken from www.foodrepublic.com/recipes/bacon-and-sausage-souffle-recipe/ (may not work)