8 slices bread
butter
1 lb. pork sausage
8 lg. eggs, beaten
2 c. half & half
1 tsp. salt
2 c. shredded Cheddar cheese (or 2 1/2 c. Velveeta American)

Trim crust from bread and butter each side sparingly. Spray Pam in 13 x 9 x 2 inch glass pan. Line bottom of pan with buttered bread, trimming last 2 pieces of bread to fill in empty areas. Set aside. Cook sausage until browned, crumble, and drain well. Pat with paper towels to remove grease. Spoon sausage over bread. Sprinkle grated cheese evenly. Use wire whip to combine eggs, half & half, and salt, beating well. Pour over casserole. Cover with plastic wrap and refrigerate for 8 to 24 hours before baking. Bake, uncovered, at 350 degrees for 45 minutes or until center tests done (Cheddar makes top crusty while Velveeta soft and creamy).