8 slices diced soft bread
2 c. shredded Mexican cheese
2 lb. hot Jimmy Dean sausage, cooked & drained
8 eggs
2 3/4 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup

Spread bread evenly in well greased 9 x 13 inch pan. Sprinkle cheese over bread. Arrange sausage on top of cheese. Beat eggs with 2 1/4 cups milk. Pour over mixture.

Mix soup, remaining 1/2 cup milk and mustard together. Spoon over top of casserole. Cover tightly with foil. Refrigerate overnight. Place in cold oven set at 300 degrees. Bake 1 1/2 hours until brown and fluffy. Serve with salsa.