1 lb. sausage
6 eggs
2 c. milk
1 tsp. dry mustard
1 tsp. salt or substitute
1 tsp. Tony Cachere's Creole seasoning
6 slices white bread, broken
1 1/2 c. colby cheese, grated
4 oz. mushrooms, sliced, fresh are best
1 (4 oz.) can chopped green chilies

1. Brown sausage, drain and cool.

2. Beat eggs and milk together; add dry mustard, salt and Tony Cachere's, green chilies. Mix all ingredients together and pour into greased Pyrex casserole, 9"x13".

3. Refrigerate overnight, bake at 350 degrees for 40 to 45 minutes. Let stand few minutes and enjoy.

This recipe is great for Sunday brunch.