8 eggs
1 tsp. dry mustard
1 tsp. salt
3 c. milk
3 c. grated Cheddar
12 slices bread (no crust)
1 lb. cooked drained sausage
Low-fat conversion: skim milk
Lowfat cheese
4 eggs and 4 Eggbeaters
Sausage or chicken

Beat eggs, salt, dry mustard, and milk in a large bowl. Cut bread into 1-inch cubes. Stir into egg mixture. Add cheese and sausage. Stir. Pour into greased 9x13 inch glass baking dish. Cover. Refrigerate 8 hours.

Uncover and bake at 325 degrees for 1 hour. Test with table knife. Let stand 5 minutes. Cut into squares and serve. Serves 10-12.