Bread
Butter
1 lb. bulk sausage
1 green pepper
1 onion
1 lb. mushrooms
1 doz. med. eggs
1 tsp. dry mustard
2 c. grated Cheddar cheese
1 lb. Velveeta cheese
1 can Ro-tel tomatoes and green chiles

Line bottom of 9 x 12 inch casserole dish eight buttered bread - butter side down. Cook the sausage and sprinkle over the bread. Dice the green pepper, onion and mushrooms and sprinkle over the bread and sausage.

Beat the eggs with 1 teaspoon dry mustard and pour over contents. Cover with grated Cheddar cheese. Cover and store in refrigerator overnight or less. Place in 350 degree oven for at least 1 hour (1/3 covered, 2/3 uncovered).

Melt the Velveeta cheese and add the strained can of tomatoes and green chiles. Pour cheese sauce over each portion.