Ingredients
• 1 pound bulk pork sausage
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 6 slices white bread, cut into 1/2-inch cubes
• 1 cup shredded cheddar cheese
Directions
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 baking dish. Cover and refrigerate for eight hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 180°C for 40 minutes or until a knife inserted in centre comes out clean.