8 slices bread, cubed
2 c. grated sharp Cheddar cheese
1 1/2 lbs. bulk sausage
4 eggs (can use Egg Beaters)
2 1/4 c. milk
3/4 tsp. dry mustard
1 c. cream of mushroom soup
1/2 c. milk

Grease 8 x 12 inch baking dish. Layer cubed bread sections and top with cheese. Brown sausage in frying pan and drain. Layer sausage over cheese. Beat eggs with milk and mustard. Pour over sausage and refrigerate overnight, tightly covered. Mix soup with remaining 1/2 cup milk and pour over casserole. Bake, uncovered, at 300 degrees for about 1 1/2 hours.

Note: Line oven bottom with foil to prevent over flow.