Jackie Hays' Egg and Sausage Casserole

Egg and Sausage Casserole

1 lb. bulk sausage
10 eggs
2-1/2 cups milk
1-1/2 tsp. salt
1-1/2 tsp. dry mustard
3 slices whole wheat bread, cubed
1-1/2 cups grated cheddar cheese

Brown and drain sausage.  Beat eggs, add milk, salt and dry ingredients. Add bread and stir with cheese and sausage. Put in buttered 8 x 12 dish and refrigerate overnight. Bake at 350 degrees for 45 minutes. Can be cooked the night before, then heated and served for breakfast.