Staple of Easter brunches for many, many years. (It's always the Roberts family's Christmas morning breakfast as well.) Great because it's made the night before and ready for the oven on holiday mornings. This recipe makes about 6 servings.
1 lb bulk sausage, browned and drained
6 slices of bread, crust and all, torn into cubes
1 1/2 c. shredded cheddar cheese
1 t. dry mustard
1/2 - 1 t. salt
4 eggs
2 c. milk
Heat oven to 350. Blend sausage, bread, cheese, mustard and salt. Beat eggs with milk, then blend with the sausage mixture. Pour into greased casserole dish and set in refrigerator overnight. Bake the next morning for 45 minutes covered with foil, followed by 15 minutes at 325 degrees, uncovered.
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