Sausage and Egg Casserole

I make this casserole often. It is great for Christmas brunch. Preparation time includes refrigerator time.

• Ready In: 8 hrs 40 mins
• Serves: 8-10
• Yields: 1 casserole

Ingredients

• 1  lb bulk pork sausage
• 6  eggs
• 2  cups milk
• 1  teaspoon salt
• 1  teaspoon ground mustard
• 6  slices  white bread, cut into 1/2 inch cubes
• 1  cup  shredded cheddar cheese

Directions

1. In a skillet, brown and crumbel sausage; drain and set aside.
2. In a large bowl, beat eggs; add milk, slat and mustard.
3. Stir in bread cubes, cheese and sausage.
4. Pour into a greased 11 inch x 7 inch x 2 inch baking dish.
5. Cover and refrigerate for 8 hours or overnight.
6. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 for 40 minutes or until a knife inserted near the center comes out clean.