Ingredients
1 pound bulk pork sausage6 large eggs2 cups 2% milk1 teaspoon salt1 teaspoon ground mustard6 slices white bread, cut into 1/2-inch cubes1 cup shredded cheddar cheese
Preparation
In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.
Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.
