Egg Casserole - cooking recipe

Ingredients

6 slices white bread, cubed
1 stick butter or oleo
1 1/2 c. shredded Velveeta cheese
5 to 6 eggs, beaten well
2 c. milk
1 lb. sausage, browned and crumbled
1 tsp. salt
1 tsp. dry mustard
2 eggs
1 piece thick Italian bread, toasted
fresh Parmesan or Romano cheese, grated
1 thick slice Canadian bacon, lightly fried
Hollandaise sauce of your choice

Preparation

Separate eggs.
Whip whites in copper bowl, if available.
If whites won't stiffen to peaks, beat in pinch of cream of tartar. Spoon whipped whites to perimeter of toast.
Layer on Canadian bacon.
Arrange egg yolks on top of bacon.
Bake at 350\u00b0 to 370\u00b0 until desired doneness is reached.
Ladle Hollandaise over dish. Top off with grated cheese.