This is a good recipe for a brunch or for a special breakfast, or perhaps for a make-ahead supper. Ham or bacon might be substituted for the sausage.

Bread slices (about 6)
2 c. shredded cheese
1 1/2-2 lb. cooked sausage
5 beaten eggs
2 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup
Diced onions (optional)

Use 9 x 2 x 12 inch cake pan. Grease and line bottom with bread slices. Sprinkle with cheese, then arrange cooked sausage. Mix soup, milk, eggs and mustard. Pour on top. Refrigerate overnight. Bake next morning at 350 degrees for 40 minutes.