Thanksgiving Day Breakfast

This breakfast recipe is really YUMMY! I wish I would have had the time or remembered to take pictures of it all.

Swiss Woods Souffle and Hashbrowns
Swiss Woods Souffle Ingredients:
8 to 10 slices bread, torn in pieces
5 eggs
2 cups milk, divided
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/2 cup shredded Gruyere cheese
1/2 cup shredded Emmenthaler Swiss cheese

Directions:
Arrange bread in an ungreased 9 x 13-in. baking dish. Whisk together the eggs, 1-1/2 cups milk and seasonings, pour over bread and set aside.
Meanwhile, in a large skillet, cook sausage over medium heat unitl no longger pink; drain. Spoon over bread. Combine the soup, cheeses and remaining milk, spread over sausage.
Bake, uncovered, at 350 degrees for 45-50 minutes or until the top is puffed and center appears set. Let stand for 5 minutes before serving. About 6-8 servings (we doubled this recipe).