6 slices bread
2 c. shredded Cheddar cheese
2 lb. bulk sausage, cooked and drained (using colander and paper towels, squeeze excess grease out of sausage)
6 to 8 eggs
3 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup

Put bread on bottom of 13 x 9-inch greased casserole dish. Distribute the cheese over the bread, then add the sausage. Beat eggs and add 2 1/2 cups milk and dry mustard; mix. Pour the egg mixture over the sausage and refrigerate overnight. Before baking, blend 1/2 cup milk with cream of mushroom soup and spoon over sausage.

Bake at 300°F for 1 1/2 hours.

Serves 8 to 10.