1 lb. bulk sausage, cooked and well drained
3/4 lb. mild Cheddar cheese, shredded
1 sm. onion, chopped
1 med. green pepper, chopped
1 1/2 tsp. celery seed
6 slices of bread, cubed
6 eggs
2 1/2 c. of milk
2 tsp. of prepared mustard
1 can of cream of mushroom soup

Place bread cubes evenly in the bottom of a greased 13 x 9 inch casserole dish. Sprinkle sausage over top of the bread. Saute or microwave onion and green pepper until crisp-tender and sprinkle over sausage. Add shredded cheese and celery seed.

Beat eggs; add milk and mustard and blend well. May add pepper to taste, if desired. Pour eggs-milk mixture over ingredients in pan. Spread undiluted cream of mushroom soup over top. Bake at 325 degrees for about 1 hour or until set and brown on top.