6 to 8 eggs
1 1/2 lbs. sausage, cooked and drained
8 slices bread, cubed
1 1/2 c. medium grated cheese

Mix together:

1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/2 tsp. grated onion
2 c. milk
1 tsp. salt

Beat eggs; add seasonings. Add milk and mix custard. Layer bread, sausage, and cheese in 9 x 13 inch dish. Pour egg custard over. Refrigerate overnight.

Bake at 325°F for 1 hour.

Spoon cream of mushroom soup, which has been mixed with 1/2 can of water, over casserole. Wonderful company breakfast.