Breakfast Sausage Casserole

• 6 slices white loaf bread
• 1 pound fresh bulk pork sausage with sage
• 10 ounces sharp Cheddar cheese, grated
• 5 large eggs, lightly beaten
• 2 cups half-and-half
• 1 teaspoon salt
• 1 teaspoon dry mustard

1. Cut the bread into 1-inch cubes and spread in the bottom of a greased 9 x 12 x 2-inch casserole.
2. In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink.
3. Drain off and discard the rendered fat.
4. Spread the cooked sausage over the bread and top with the cheese.
5. Stir together the eggs, half-and-half, salt, and dry mustard.
6. Pour this mixture over the cheese.
7. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
8. The next day, preheat the oven to 350F.
9. Bake the covered casserole for 50 minutes, or until set and slightly golden.
10. Remove from the oven and allow the casserole to set for 15 minutes before serving.
11. Jack always requested grits with this breakfast.

white loaf bread, sausage, cheddar cheese, eggs, salt, mustard

Taken from www.epicurious.com/recipes/food/views/breakfast-sausage-casserole-389044 (may not work)