SAUSAGE AND EGG CASSEROLE                  Cheryl Schaffer

6 eggs

2 cups milk

6 slices white bread (cubed)

1 tsp. Salt

1 tsp. Dry mustard

1 lb. sausage

1 pkg. Cheddar cheese

 

Crumble and brown sausage.  Drain well and cool.  In bowl mix eggs (beat ‘em up), add milk, salt and mustard.  Add cubed bread and stir.  Add cheese and sausage.  Place in 9x13 glass dish and refrigerate overnight.  350 degrees 45 min.  Let cool before cutting.