8 slices bread
2 c. shredded Cheddar cheese
1-1/2 lb. breakfast sausage, browned and drained
6 eggs
2 c. milk
3/4 tsp. dry mustard
1/2 can cream of mushroom soup
1/2 c. milk

Break into pieces the eight slices of bread and layer into the bottom of a 9 x 13-inch pan. Layer half of the cheese, half of the meat, half of the cheese and the other half of the meat.

Mix together the eggs, milk and the dry mustard; pour evenly into the pan. Refrigerate overnight.

In the morning, mix together soup and milk; pour evenly into the pan.

Bake at 300°F for 1 1/2 hours. Covered first hour and uncovered remaining half hour.