6 slices bread
butter
1 lb. bulk pork sausage
1 1/2 c. (6 oz.) shredded Longhorn cheese
6 eggs, beaten
2 c. half-and-half
1 tsp. salt

Remove crusts and spread bread with butter. Place in greased 13x9x2-inch baking dish. Cook sausage until browned, stirring to crumble; drain well. Spoon over bread. Sprinkle with cheese. Combine eggs, cream and salt; mix well and pour over cheese. Cover and chill overnight. Remove from refrigerator 15 minutes before baking at 350 degrees for 45 minutes, uncovered.