1 pkg. (16 oz) frozen hash brown potatoes
1 lb. bulk sausage, cooked and crumbled
6 eggs
1 tsp salt
1 tsp dry mustard
1 1/2 cups shredded cheddar cheese

Grease a 9 x 13 inch glass baking dish. Spread hash browns in dish; sprinkle with sausage. In a bowl, beat eggs and milk together. Add salt, dry mustard and cheese; mix well. Pour egg mixture over sausage. Refrigerate overnight.

Bake at 350°F for 45 minutes or until a knife inserted into center comes out clean.

Serves 6 - 8.