1 lb. sausage, cooked, but not dry, drained
1/2 lb. grated sharp cheese
8 slices white bread, crusts trimmed
2 c. milk
1/2 tsp. salt
1 tsp. dry mustard
Dash of pepper
Grease a 9"x13" Pyrex dish. Place bread in bottom of pan, squeezing until bottom is covered. Layer cheese, then sausage. Mix together eggs, milk, salt, mustard and pepper. I use a blender. Pour egg mixture over the bread, sausage and cheese. Cover and refrigerate overnight. Can be frozen at this point. Bake at 350 degrees for 30 to 35 minutes. If you freeze it, thaw in refrigerator 24 hours ahead. This is wonderful for Christmas breakfast because you can prepare it days ahead and just bake it Christmas morning. Serve with the following pineapple casserole.