Sausage-Egg Breakfast Casserole - cooking recipe

Ingredients

1 lb. bulk sausage, browned until crumbly
8 slices bread without crusts, cubed
6 eggs
3/4 tsp. dry mustard
2 1/2 c. milk
2 c. Cheddar cheese
1 can cream of mushroom soup
1/2 can milk

Preparation

Place bread in the bottom of 7 x 13-inch greased casserole dish.
Drain sausage and sprinkle over bread cubes.
Whip eggs. Add mustard and milk.
Mix well and pour over sausage and bread cubes.
Grate cheese over top.
Mix soup and milk.
Pour over top. Refrigerate overnight.
Bake in 350\u00b0 oven for 50 to 60 minutes. May be made as long as 2 days ahead and kept in refrigerator. Great for brunch, served with grits, fruit cup and biscuits.