8 slices bread
1 3/4 cheddar cheese, shredded
1 lb. bulk sausage
4 eggs
2 1/2 c. milk
1 1/2 tsp. mustard
1 can creamed mushroom soup
1/2 c. milk
1/2 tsp. salt

Place bread in 8 x 10 greased pan, top with cheese. Brown and drain sausage and place on top of cheese. Beat eggs with milk and mustard; pour over top and refrigerate overnight. In morning dilute soup with 1/2 cup milk and salt and pour over all. Bake 1 hour and 10 minutes at 375 degrees.