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

Remove crusts from bread; spread bread slices with butter. Place in a greased 13 x 9 x 2 inch baking dish; 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 casserole, uncovered at 350 degrees for 45 minutes or until set. Serves 8.