1 1/2 lb. Bulk sausage, cooked and drained (crumble)
6 slices fresh cubed bread
1/2 c. grated mild cheddar cheese
6 eggs, beaten
1/2 tsp. dry mustard
2 1/2 c. milk
1 tsp. salt

Place the crumbled sausage in a 9 x 13 pan. Then add the cubed bread. Beat the eggs and add the salt, dry mustard, and milk. Pour over the sausage and bread. Top with cheese and refrigerate overnight.

Bake 1 hour uncovered at 325°F.