1 lb. bulk pork sausage
2 cups milk
1 tsp salt
1 tsp 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 11×7 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. (Mine usually takes about an extra 10 minutes or so.) Serves 8-10.
Natalie Anger’s Recipe ❤ Kristin Lebon