Prepare night before breakfast.
1 lb. bulk sausage
4 eggs
6 slices bread, cubed
2 c. milk
1 tsp. dry mustard
1 tsp. salt
Dash of Worcestershire sauce
1 1/2 c. grated cheddar cheese

Brown and drain the sausage. Beat the eggs. Combine all the ingredients. Put in a 9x13 inch cake pan and cover with foil. Refrigerate overnight. Bake in a 350 degree oven for 45 minutes. Reduce heat to 325 degrees for 15 minutes. Let set after removing from oven, then cut in squares.