2 lbs. sausage
12 slices of bread (thin Pepperidge Farm, trimmed)
1/2 lb. sharp grated cheese
4 eggs
3 c. milk

Cook sausage and drain, do not brown, get out all grease.

Butter each side of bread and place 6 slices in bottom of dish. Spread half of cheese and sausage over bread. Beat eggs and pour into the milk. Pour over mixture in dish, then add other slices of bread (buttered) on top of this and add remaining cheese and sausage. Use spoon to press down. Refrigerate overnight and cook for 1 hour at 325 degrees.

You may add black pepper to milk and eggs if desired.