Sausage and Egg Breakfast Casserole

• 1 pound pork sausage
• 6 eggs
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 6 slices white bread, cut into 1/2-inch cubes
• 1 cup 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°F for 40 minutes or until a knife inserted near the center comes out clean.