6 to 8 slices bread
1 to 1 1/2 lb. bulk pork sausage
1 1/2 c. shredded Longhorn cheese (6 oz.)
6 eggs, beaten
1 tsp. salt
butter
2 c. half and half

Remove crusts from bread. Spread bread slices, both sides, with butter. Place in greased 13 x 9 baking dish and set aside. Cook sausage until browned, stirring to crumble; drain well. Spoon over bread slices; sprinkle with cheese. Combine eggs, half and half and salt. Mix well and pour over cheese. Cover casserole and chill overnight. Remove from refrigerator 15 minutes before baking.

Bake, uncovered, at 350°F for 45 minutes.

Serves 8.

Great to do ahead if you have company for breakfast. Can be reheated after cooking.