2 cups cubed Pepperidge Dressing Mix
1 cup shredded cheese
4 eggs
2 cups half and half
1/2 tsp. salt
1/2 tsp. prepared mustard
1/2 tsp. onion salt
1/2 lb. sausage (cooked, crumbled and drained)
Dash of pepper

Use an 8 x 8 pan (oiled). Put dry dressing mix in pan and sprinkle with cheese. Beat eggs, half and half and seasonings. Pour carefully over dressing and cheese. Top with cooled sausage crumbs. Refrigerate over night.

Bake at 350, uncovered about 1 hour. Cool 10 minutes and serve.

Note: Use 9 x 13 pan if double recipe is used.