Overnight Egg Casserole - cooking recipe

Ingredients

8 slices bread, cubed
3/4 lb shredded cheddar cheese
1 1/2 lbs pork roll of pork sausage or 1 1/2 lbs Italian sausage
4 large eggs
2 1/2 cups milk
1 tablespoon prepared mustard
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/4 cup chicken broth

Preparation

1. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350\u00b0 for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.