Brown sausage in a medium skillet and drain.
Mix eggs, milk, salt and mustard.
Add bread, cheese and sausage.
Pour into 8 x 11-inch glass baking dish that has been lightly greased. Refrigerate overnight.
Bake 45 minutes at 350\u00b0.
Remove from oven and let it stand a few minutes before serving.
Yield: 8 to 10 servings.
Grease a 2 quart casserole.
Cook sausage in skillet over medium heat, stirring occasionally, until no longer pink, drain off fat.
Mix sausage and the remaining ingredients. Pour into casserole. Cover and refrigerate at least 4 hours, but no longer than 24 hours.
Heat oven to 350\u00b0F.
Bake uncovered about 1 hour or until knife inserted in center comes out clean.
Cube bread and place in bottom of ungreased 9/13 glass pan. Sprinkle drained sausage and then cheese over bread. Beat eggs, milk and salt. Pour over bread, cheese and sausage, Bake at 350 degrees in preheated oven for 45 inutes to 1 hour until slighly browned on top.
Place milk and sugar in a small saucepan
br>Fry sausage until cooked crumbled into chunks drain and cool.
Cook crumbled sausage well done and drain.
Combine eggs, 2 1/2 cups milk and mustard
in bowl.
Set aside.
Place croutons in bottom of 9 x 13-inch pan.
Cover with sausage.
Pour egg mixture over sausage and croutons.
Sprinkle cheese on top.
Combine soup and 1/2 cup milk.
Pour over cheese.
Cover and let sit overnight in refrigerator.
Bake, uncovered, at 350\u00b0 for 1 hour until firm in center and brown on top.
Brown sausage and drain on paper towel. Mix all other ingredients together. Spread sausage in 13 x 9 pan and then pour mixture on top. Bake at 350\u00b0 for 45 minutes or until lightly browned on top. For best results, combine ingredients the night before, then refrigerate the casserole and bake the next day.
Use a 9 x 11-inch baking dish, greased.
Cover bottom of pan with white bread.
Fry sausage, drain well and spread over bread layer.
Mix eggs and milk; spread over sausage layer.
Spread Cheddar cheese over egg mixture.
Bake at 375\u00b0 for 40 or 45 minutes.
Ham may be used in place of sausage.
Crumble sausage into 2-quart casserole.
Add green pepper and onion.
Crumble and brown sausage and drain off fat.
In a mixing bowl beat eggs and add milk.
Add cubed bread, salt and mustard.
Add cheese and sausage.
Pour into glass dish (8 x 13-inch) and refrigerate.
Bake at 350\u00b0 for 45 minutes or until done.
Set out and cut.
Brown sausage links and drain.
Cut up in pieces.
In large bowl, mix together eggs, milk, Cheddar cheese and sausage.
Pour over bread in glass pan.
Refrigerate overnight.
Bake 1 hour in 325\u00b0 oven.
Do not overbake.
Heat oven to 350\u00b0. Grease rectangular 13 x 9 x 2-inch baking dish. Layer sausage, mushrooms, onions, tomatoes and cheese in dish. Stir remaining ingredients until blended. Pour over cheese. Bake, uncovered, for 30 to 35 minutes or until golden brown and set. Makes 12 servings.
Brown, drain and cool sausage.
Beat eggs and milk, add salt, pepper and dry mustard.
Mix well; add bread, cheese and sausage. Pour in 13 x 9-inch baking dish.
Cover and refrigerate overnight. Remove 1 hour before baking.
Bake 45 minutes at 350\u00b0.
Cool 10 minutes before cutting.
Brown sausage and drain well.
Mix eggs and milk.
Add salt, mustard and bread crumbs.
Add 1 1/2 cups Cheddar cheese and sausage.
Pour into 9 x 13-inch greased pan.
Put the other 1/2 cup cheese on top.
Cover and refrigerate overnight.
Bake 1 hour at 350\u00b0.
Serves 8.
Separate and press crescent roll dough in 13 x 9-inch pan. Pinch edges together to seal.
Cut cooked sausages into bite-sized pieces and layer on top.
Shred Mozzarella over sausage and mix eggs with milk, green pepper, salt and oregano and pour over cheese.
Bake at 375\u00b0 until eggs set and crust is golden brown.
In a 9 x 13-inch Pyrex dish, place the bread and sprinkle the sausage over it.
Beat eggs, salt and half and half.
Pour over the bread and sausage.
Sprinkle cheese over the mixture.
Let stand overnight.
Bake at 400\u00b0 for 45 to 55 minutes.
Leftovers reheat well in the microwave.
Mix soup, milk and sausage.
Pour in baking dish (2 1/2-quart) with 1/4 cup milk.
Mix remaining ingredients together and pour over sausage mix.
Place cheese on top.
Let set overnight.
Bake at 300\u00b0 for 1 hour.
Night before:
Grease a 9 x 13-inch or 10 x 14-inch pan.
Layer all bread cubes on the bottom of the dish and then the sausage. Next, layer all of the shredded cheese.
In a bowl, mix together 2 1/2 cups milk, eggs and the mustard.
Pour all of the mixture over the bread/cheese/sausage dish.
Cover and refrigerate overnight.
Brown sausage in skillet, stirring until crumbly; drain. Layer croutons, sausage and cheese evenly in greased 9 x 13-inch baking dish.
Beat eggs with 2 1/2 cups milk, dry mustard, salt and pepper in mixer bowl.
Pour over layers.
Chill, covered, overnight.
Mix together eggs, milk, salt, dry mustard and pepper.
Brown sausage.
Combine all ingredients and cover.
Put into refrigerator overnight.
Bake at 350\u00b0 for 35 minutes, uncovered.