1 lb. Poikes Pork Sausage
5 slices bread
3 c. shredded sharp cheese
4 eggs, slightly beaten
2 c. milk
1/2 tsp. salt
1/2 tsp. dry mustard
2 tbsp. green chilies, drained, rinsed, and chopped

Crumble sausage in medium skillet, cook over high heat, stirring frequently until browned. Drain and set aside.

Cut bread in cubes, place half of bread cubes in bottom of a buttered 8x8 inch square dish. Sprinkle with half of cheese and cover with sausage and top with remaining cheese.

Combine eggs, milk and seasoning; pour over cheese and bread cubes. Cover and refrigerate several hours or overnight. Before baking, sprinkle with green chilies. Bake uncovered in 350 degree oven for 1 hour or until golden brown and set.

Makes an excellent brunch dish to make ahead of time.