breakfast egg bake

Ingredients

1 pound Mock Italian Sausage (see recipe)
6 eggs
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 slices bread, crusts removed, toasted
2 cups milk
1 cup shredded Cheddar or Monterey Jack cheese

Directions

Cut each slice of toast into 4 pieces. Beat eggs, milk, and seasonings together. In buttered casserole, layer half the toast, half of the sausage, and sprinkle with half of the cheese. Pour half of the egg mixture over the layer. Repeat for second layer. Cover and refrigerate overnight.

Bring dish to room temperature by setting out for a 1/2 hour. Keep covered and bake at 325° for 45 to 60 minutes or until puffed up. Let stand 5 minutes before serving.

Serves 3 to 4.