6 slices bread, cubed
1 lb. link sausage
3 c. grated cheddar cheese
4 eggs
2-1/4 c. milk, divided
1 4-oz. can diced jalapeno peppers
1 can cream of chicken and mushroom soup
1 tsp. dry mustard

Grease a 9 x 13 inch pan. Cook sausage and cut into bite-size pieces. Mix together the eggs, mustard and 1-3/4 c. milk; set aside. Layer bread cubes, sausage, grated cheese and chilies in pan. Pour egg mixture over the top. Mix soup with 1/2 c. milk and spread over the top. Refrigerate overnight.

Bake at 300°F for 1 hour or until set.