2 lb. 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. shredded sharp Cheddar cheese
3 slices white bread, cut in cubes

Lightly brown sausage, crumble as it cooks, drain on paper towel. Beat together eggs, milk, mustard and salt; then stir in sausage, cheese and cubed bread. Pour in greased 9 x 13 inch pan. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 1 hour or until set. Makes 12 servings.