serves 8-10 (for the BRHS staff breakfast I made TWO double recipes**)
1 lb. bulk pork sausage
6 eggs
2 cups milk
1 t salt
1 t ground mustard
6 slices of white bread, cut into 1/2-inch cubes
1 cup shredded cheddar cheese
In a skillet, brown and crumple 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 11x7x2-inch baking dish. COVER AND REFRIGERATE FOR 8 HOURS OR OVERNIGHT. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 40 minutes or until a knife inserted near the center comes out clean.
**Note: if you double the recipe, you'll need to use a larger baking dish and it may take longer to bake.
