1 lb. bulk pork sausage
5 slices white bread
Soft butter
3/4 lb. shredded sharp Cheddar cheese
4 eggs, slightly beaten
2 c. milk
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 c. green chilies, drained, rinsed, seeded and chopped

Crumble sausage in skillet. Cook over high heat stirring frequently until meat is browned. Drain and set aside.

Remove crust from bread, lightly butter one side of each slice and cut into cubes. Place half the bread cubes in bottom of a buttered 8 inch square baking dish. Sprinkle with half the cheese and cover with cooked sausage. Place remaining bread cubes over sausage and top with remaining cheese.

Combine eggs, milk and seasonings. Pour over top. Cover and refrigerate overnight. Before baking, sprinkle with chopped green chilies. Bake uncovered 350 degrees for 1 hour or until golden brown and set.