You can assemble this casserole the night before serving. Then bake in the morning. Serve with rolls or muffins. Or for a Mexican flavour with salsa and warm flour tortillas.

12	oz	Ground breakfast sausage
12	oz	Spicy ground Italian sausage
1		Onion
8	lg	Eggs
2 1/2	C	Milk
2	tsp	Dry mustard
1/2	tsp	Salt
1/8	tsp	Pepper
1	C	Shredded Monterey Jack cheese
1	C	Shredded cheddar cheese
7	slices	Firm white bread, crusts trimmed, bread cut into 1/2 inch cubes (about 4 cups)

• Butter a 13" x 9" x 2" glass baking dish.
• Cook both sausages and onion in heavy large skillet over medium heat until sausage is cooked through, breaking up sausage with fork, about 8 minutes. Drain off all drippings.
• Beat eggs, milk, dry mustard, salt and pepper in a large bowl to blend. Combine Monterey Jack and cheddar cheeses in medium bowl.
• Place bread cubes in bottom of prepard dish. Spoon sausage mixture over. Sprinkle cheese mixture over sausage. Pour egg mixture over all. Cover and refrigerate at least 3 hours or overnight.
• Preheat oven to 350 degrees F. Uncover dish and bake until casserole is set and bubbling, about 30 - 45 minutes.

  Serves 6.