6 eggs
1 c. grated sharp cheddar
6 slices buttered, cubed toast
1 lb. mild bulk sausage
2 c. milk
2 tsp. mustard

Cook sausage and drain. Arrange 1/2 toast mixture in 9"x12" pan. Add sausage, remaining toast. Beat eggs, milk and mustard. Add mixture to pan. Add cheese to top and refrigerate overnight. Remove and let set 15 minutes before baking. Bake, uncovered 350 degrees for 35 minutes.