Sausage and Egg Casserole

1 pound bulk 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 (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 greased 11x7x2-inch baking dish. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40 minutes or until a knife inserted near the center comes out clean.


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