16 oz. bag hash browns (may use while still frozen)
1 lb. cooked sausage
6 eggs
1 to 1 1/2 c. grated sharp Cheddar cheese
1 tsp. dry mustard
Dash of pepper
2 c. milk
1 tsp. salt

9 x 13 inch pan - spray with Pam or grease.

Spread hash browns on bottom of baking dish. Sprinkle sausage on top of hash browns. Beat together eggs and milk. Add salt, dry mustard, and cheese; mix thoroughly with eggs and milk. Pour egg mixture over sausage and hash browns. Let stand at least 6 hours or make the night before and refrigerate overnight. Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean.