1 lb. roll pork sausage
2 1/4 c. milk
1/2 tsp. salt
5 pieces bread, cubed
1 small can chopped fire roasted green chilies
7 eggs
1 c. shredded Cheddar/Monterey Jack cheese
1/2 tsp. dry mustard

Brown the sausage; drain it and set it aside to cool. In a bowl, beat the eggs. Add the milk, cheese, salt and mustard. Fold in the bread, the chilies and the cooled sausage. Pour into a greased 13 x 9 casserole and cover with aluminum foil. Refrigerate overnight. Next morning, bake for 45 minutes, covered, in a 350°F oven and for 15 minutes, uncovered, or until golden brown. Let it set for 5 minutes before serving. Cut into squares and serve with salsa, sour cream, guacamole and/or chopped black olives.