From the Kitchen of: Sylvia Andrew
Source: Taste of Home '97 Annual Recipes
1
lb
Bulk pork sausage
6
Eggs
2
C
Milk
1
tsp
Salt
1
tsp
Ground mustard
6
slices
White bread, cut into 1/2-inch cubes
1
C (4 oz)
Shredded cheddar cheese
In a skillet, brown and crumble sausage; drain and set aside.
In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted near the center comes out clean.