1 1/2 lbs. bulk sausage
9 eggs
3 c. milk
1 1/2 tsp. dry mustard
1 tsp. salt
4 slices of bread, cubed
1 1/2 c. grated Cheddar cheese
Dash of Worcestershire sauce

Brown crumbled sausage and drain excess fat. Mix together eggs, milk, mustard, salt and Worcestershire sauce. Stir in bread, cooked sausage and cheese. Pour mixture into greased 13 x 9 inch pan. Refrigerate overnight. Bake uncovered at 350 degrees for 1 hour. Serves 8.