Jill's favorite Christmas Morning Casserole


1 pound bulk pork sausage
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup (4 ounces) shredded cheddar cheese

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 11-in. x 7-in. x 2-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 near the center comes out clean.

(We mix this all together, store it in a covered container in the fridge over night. Pour into a well greased 9x13" pan and bake in the morning)