Breakfast Sausage Souffle

12-15 Sliced of Bread (cubed) 6 Tbsp Butter (melted) 1 lb. shredded Cheddar Cheese 1 lb cooked breakfast sausage 18 eggs 3/4 cup milk 1 tsp. dry mustard salt and pepper to taste 1 can Cream of mushroom soup (optional)

Add bread chunks to a well greased 12" Dutch oven. Drizzle butter over the bread then sprinkle cheese over the top. Whisk together eggs, milk, and mustard. Season with salt and pepper. Pour egg mixture over bread and cheese. Sprinkle cooked sausage over the top. Spread cream of mushroom soup evenly on top. Cover and bake using 6-8 briquettes on the bottom and 12-14 briquettes on the top for 30-45 minutes until eggs are set. Serves 8-10 (Recipe provided by Paul Glad)