Brown the sausage until cooked and broken up with a fork. Drain and set aside.
Place bread slices in a 9 x 13-inch greased pan.
Layer sausage over bread.
Beat eggs, milk, mustard and salt and pour over bread and sausage.
Top with cheese and refrigerate overnight.
Bake at 350\u00b0 for 30 to 40 minutes.
Souffle will brown and rise.
Serves 8 to 10.
Grease 9 x 13-inch glass pan.
Spread half bread cubes evenly in dish.
Add ham, sausage and cheeses.
Add rest of bread.
Mix eggs, milk and seasoning.
Pour evenly over souffle.
Refrigerate overnight.
Bake at 350\u00b0 for 50 to 60 minutes.
Let stand a few minutes before cutting.
aking dish.
Break the sausage into small pieces into a
Crumble and brown 1 pound mild sausage.
Drain and cool.
In a large bowl, beat 6 eggs.
Add milk, salt and dry mustard.
Add bread cubes.
Stir.
Add cheese and browned sausage; mix well. This must be refrigerated overnight.
Next morning, place in a 9 x 13-inch pan.
Bake at 350\u00b0 for 45 minutes.
Brown sausage and drain. Beat eggs and add milk, salt, mustard and bread cubes. Stir with spoon. Add cheese and sausage.
Put in greased 9 x 13-inch pan and refrigerate overnight.
Bake the next morning.
Bake glass dish in a 325\u00b0 oven and a metal pan at 350\u00b0 for 45 minutes.
Put bread cubes in bottom of 9 x 13-inch pan.
Add cheese and browned sausage.
Beat eggs and add 2 1/2 cups milk and mustard. Pour this mixture over the sausage.
Refrigerate overnight.
Next day, mix mushroom soup and 1/2 cup milk.
Mix well and pour this mixture over the top and bake at 300\u00b0 for 1 1/2 hours.
Put bread cubes in 9 x 13-inch baking dish.
Sprinkle sausage on top.
Spread cheese on sausage.
Beat remaining ingredients together and pour over sausage mixture.
Chill overnight.
Bake, uncovered, at 350\u00b0 for 40 to 45 minutes.
Mix together all ingredients except sausage, blending well. Add sausage.
Pour into 9 x 13-inch baking dish.
Cover and refrigerate overnight.
Bake at 350\u00b0 for 45 minutes.
Use baking dish that can be used from refrigerator to oven.
Brown sausage and drain well.
Beat eggs; add milk.
Pour into 9 x 13-inch baking dish.
Add sausage, bread cubes and cheese; stir.
Cover and refrigerate overnight.
Uncover and bake at 350\u00b0 for 45 minutes.
Let stand few minutes before serving.
Brown sausage; drain and cool.
Beat eggs, salt and dry mustard.
Stir in milk.
Add bread cubes, cheese and sausage. Refrigerate 12 hours in glass baking dish.
Bake at 350\u00b0 for 45 minutes.
Brown sausage in a large skillet over medium-high heat; drain fat.
Place croutons in a 9X13 inch baking dish. Sprinkle cheese over croutons; top with browned sausage. Beat eggs and 2 1/2 cups of milk in a mixing bowl, and pour over the casserole. Cover baking dish, and refrigerate overnight.
The following morning, preheat oven to 300 degrees F (150 degrees C). Combine the mushroom soup, ground mustard, and the remaining 1/2 cup milk; pour over the top of the casserole.
Bake, uncovered, until browned and set, about 1 1/2 hours.
Brown sausage and drain.
Beat eggs, milk, salt, mustard and Worcestershire sauce.
Add bread and stir. Add cheese and sausage and mix well.
Put in a greased 9 x 13-inch baking dish. Refrigerate overnight.
Bake, uncovered, 45 minutes at 350\u00b0.
Cook, drain and crumble sausage.
Cube bread (tear or cut). Butter a 3-quart casserole and line bottom with 1/2 bread. Sprinkle with 1 cup cheese.
Add sausage and top with bread, then cheese.
Beat eggs, milk and seasonings and pour over casserole. Refrigerate overnight.
The next day, let it come to room temperature.
Bake at 325\u00b0 for at least an hour (until it is set and brown on top).
Very good for a brunch.
Serves 12.
Crumble and cook sausage; drain well.
Mix with all other ingredients.
Pour into 9 x 13-inch ungreased glass dish.
Cook at 350\u00b0 for 1 hour.
This tastes best when covered and refrigerated overnight before cooking.
A great breakfast dish!
Cook and drain sausage.
Mix into remaining ingredients.
Pour into a greased 9 x 13-inch dish.
Bake 45 minutes at 350\u00b0. Decrease temperature 25\u00b0 if using glass dish.
Done when knife inserted into center comes out clean.
Grease a 9 x 13-inch baking dish with butter.
Place bread cubes in dish and top with cheese.
Brown and drain sausage and place on top of cheese.
Beat eggs with 2 1/4 cups milk and mustard; pour over sausage.
Cover and refrigerate overnight.
Butter bread and cut into cubes.
Place in a 9 x 13-inch pan. Put sausage in pan, top with cheese.
Beat remaining ingredients together and pour over sausage mixture.
Chill overnight.
Bake at 350\u00b0 for 40 minutes.
Combine eggs, dry mustard and 2 1/2 cups milk together.
In a 9 x 13-inch greased pan layer:
bread, sausage and cheese.
Pour on egg mixture.
Mix mushroom soup and milk.
Pour over egg mixture. Refrigerate overnight.
Bake at 300\u00b0 for 1 1/2 hours.
Brown sausage and drain.
Mix eggs, milk, salt and mustard. Add cubed bread and stir.
Add cheese and sausage.
Refrigerate for several hours.
Bake in a glass 8 x 12-inch pan at 350\u00b0 for 45 to 60 minutes.
Let stand a few minutes before serving.
Brown sausage and drain well.
Mix other ingredients.
Add sausage.
Refrigerate overnight.
Bake, covered, in a 350\u00b0 oven for 45 minutes.
Uncover.
Bake 15 minutes at 325\u00b0.
Serves 8 to 10.