Egg Casserole - cooking recipe

Ingredients

1 lb. hot Bob Evans sausage
6 eggs
2 c. milk
1 Tbsp. dry mustard
1 Tbsp. salt
6 slices bread, cubed (leave crust on bread)
1 c. grated cheese (Cheddar, mild)

Preparation

Cook sausage.
Crumble and drain real well.
Beat eggs, milk, mustard and salt together. Pour into a 9 x 13-inch glass baking dish.
Add cubed bread on top.
Sprinkle sausage on top.
Sprinkle cheese on top and soak overnight or 6 hours.
Cover dish with foil.
Leave one corner of foil slightly lifted for steam to get out.
Bake at 375\u00b0 for 55 minutes.
Eggs shouldn't be runny (bake 5 minutes longer if necessary).
Cut in squares for serving. Leftovers are excellent.