1 lb bulk sausage
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. extra virgin olive oil
2 slices day-old bread (cut into 1/2 inch cubes)
1 cup (4 oz.) shredded cheddar cheese
6 eggs
1/2 tsp. ground sage (optional)
2 cups milk
1/2 tsp. salt
1/2 tsp. dry mustard

In a medium skillet, crumble the sausage and sauté over medium high heat with the onion and garlic in olive oil until browned, stirring often to brown evenly.

In a buttered 12x8x2-inch baking dish, spread bread crumbs evenly over bottom and top with the sausage, then the cheese.

Combine eggs, milk, salt and dry mustard powder. Beat well and pour the mixture over the cheese.

Cover with plastic wrap and refrigerate overnight.

The next morning, bake in a preheated 350°F oven for 30 or 40 minutes, or until set.

Makes 6-8 servings.

Variation: Sprinkle an even layer of Pepperidge Farm seasoned bread stuffing at the bottom of the pan instead of the day old bread. Omit the sage.