Ingredients: – 1 lb. mild bulk sausage – 6 eggs – 2 cups milk – 1 teaspoon salt – 1 teaspoon dry mustard – 6 slices bread, cubed – 1 cup shredded cheddar

Start by cutting the bread into 1-inch pieces. You can keep the crusts on.  Either a chef's knife or a serrated knife is good for this.

Crumble the sausage into a large skillet, and cook on medium until cooked through and browned in spots.

In a large bowl, whisk together the eggs, milk, salt, and dry mustard.

Place the bread cubes and sausage in a greased 13x9 inch dish.  Pour the egg mixture over the top (the cheddar will rise to the top). Refrigerate overnight (or at least 2 hours).

The next morning, preheat the oven to 350°F.  Bake for 45 minutes, or until the casserole is cooked through.