2 lb. bulk pork sausage
10 eggs, slightly beaten
3 c. plus 1 tbsp. milk
1 1/2 tsp. dry mustard
1 tsp. salt
1 3/4 c. grated Cheddar cheese
3 slices bread, cut in cubes

Brown the sausage, crumbling as it cooks; then drain well on paper towels. Beat together the eggs, milk, mustard, and salt; then stir in the sausage and cubed bread and cheese. Pour into a greased 9x13 inch baking dish, cover with aluminum foil and refrigerate overnight. Uncover and bake at 350 degrees for 1 hour.