1 1/2 lb. bulk pork sausage
9 eggs, beaten
3 c. milk
1 1/2 tsp. dry mustard
1 tsp. salt
3 slices bread, cut into 1/2 inch cubes
1 1/2 c. (6 oz.) shredded Cheddar cheese
Green pepper rings
Fresh parsley sprigs
Cherry tomatoes

Cook sausage over medium heat until done, stirring to crumble. Drain well on paper towels; set aside. Combine the sausage and all the remaining ingredients except garnishes, mixing well. Pour into a well-greased 13 x 9 x 2 inch baking pan. Cover and refrigerate overnight. Bake at 350 degrees for 1 hour. Garnish with a cluster of green pepper rings, parsley and cherry tomatoes. Yield: 8 o 10 servings.