1 lb. bulk pork sausage
6 eggs
2 c. milk
1 tsp. salt
1 tsp. dry mustard
6 slices bread, crust removed
1/2 lb. grated cheddar cheese

Brown and drain sausage; set aside. Beat eggs slightly; add milk, salt and mustard. Tear bread into pieces and stir into liquid along with cheese and sausage. Pour mixture into greased 9 x 11 inch casserole dish. Cover and refrigerate 6 hours or overnight. Bake at 350 degrees for 45 minutes.