PREPARE THE NIGHT BEFORE AND REFRIGERATE.

1 lb. of bulk pork sausage
9 eggs, beaten
3 c. milk
1 1/2 tsp. dry mustard
1 tsp. salt
3 slices of bread, cut into cubes
1 1/2 c. shredded Cheddar cheese

Cook sausage, without casing, until done. Stirring to crumble. Drain well on paper towel. Set aside. Combine the remaining ingredients, mix well then add the sausage. Pour into a well GREASED 13 x 9 x 2 inch baking pan. Refrigerate covered overnight. Bake at 350 degrees for 45 minutes to 1 hour.