2 C grated cheddar cheese
2 C sausage
8 eggs
2 C plus 1/2 C milk, separated
1/2 t dry mustard
1 can cream of mushroom soup
1/2 C milk
The day before serving, grease 9x13 pan. Place bread evenly on bottom of pan then layer cheese and sausage. Mix eggs, milk and mustard together and pour over sausage. Refrigerate overnight.
Day of serving, pre-heat oven to 350 degrees. Mix together soup and remaining 1/2 cup milk and pour on top. Bake for 1 hour or until golden brown and bubbly.
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