Everything But The Kitchen Sink Breakfast Casserole - cooking recipe

Ingredients

1 lb sage breakfast sausage
3 medium red potatoes, thinly sliced
6 slices white bread (it is best with a fresh, dense bread like pepperidge farms)
1 cup Cheese Whiz (or other nacho cheese sauce)
4 eggs
1 1/2 cups milk
2 teaspoons dry ground mustard
salt
pepper
maple syrup

Preparation

Preheat oven to 350.
Cook breakfast sausage in skillet over medium-high heat until browned.
While sausage is cooking, grease a 8-by-10-inch baking dish and evenly distribute the bread cubes along the bottom.
Remove sausage from skillet with spatula and evenly layer sausage over bread in the baking dish. Do not drain the fat from the skillet.
Add sliced potatoes to the remaining fat in the skillet and turn occasionally until lightly browned. Add browned potatoes to the baking dish, evenly layering over sausage.
Evenly pour/smear cheese wiz over top of potatoes.
Whisk together eggs, milk and ground mustard, adding salt and pepper to taste. Pour over top of casserole dish.
Bake at 350 for 50 minutes, until center is set and puffy.
Allow to cool slightly before attempting to cut. Serve drizzled with maple syrup.