8 slices bread, cubed
3 (12 ounce) cups shredded cheddar cheese
1 1/2 pounds bulk pork sausage or italian sausage
4 eggs
2 1/2 cups milk
1 tablespoon prepared mustard
1 10 3/4 ounce can cream of mushroom soup, undiluted
1/4 cup chicken broth
Place bread crumbs in a greased 13″x9″x2″ baking dish. Sprinkle with cheese and set aside. In a skillet, brown sausage over medium heat, drain. Crumble sausage over the cheese. Beat together eggs, milk, mustard, soup, and broth; pour over sausage. Cover and refridegrate overnight, or at least 2-3 hours before baking. Bake at 350 degrees for 50-60 minutes or until set. Yield 6-8 servings.
Note: I enjoy this recipe. It takes a little forethought, but one it is cooked and stored in the fridge, my husband can scoop out a dishful and waqrm it in the microware for a healty early morning breakfast.