8 slices bread
1 lb. sausage
5 eggs
3/4 tsp. dry mustard
2 c. sharp cheese, shredded
1 can cream of mushroom soup
2 1/2 c. milk

Place bread in 9"x13" pan. Top with cheese. Brown and drain sausage; put on top. Beat eggs with 2 cups milk and mustard. Pour over mixture. Cover and refrigerate overnight. Dilute soup with 1/2 cup milk. Pour over egg mixture and bake at 325 degrees for 1 hour 20 minutes. Serve with salsa.