Refrigerate overnight, bake one hour before serving. Easy.

2 lbs. bulk pork sausage
10 eggs, slightly beaten
3 c. plus 1 tbsp. milk
1 1/2 tsp. dry mustard
1 tsp. salt
1 3/4 c. grated Cheddar cheese
3 slices bread cut in cubes

Brown the sausage, drain well on paper towels and crumble. Beat together eggs, milk, mustard, salt. Stir in sausage, cubed bread and cheese. Pour into oiled 9x13 baking dish, cover and refrigerate overnight.

Uncover, bake at 300 degrees for one hour. Serves 8-10.