(serves 8 to 12)
8 slices bread, diced
1 lb. bulk sausage, cooked and drained
2 cups grated sharp cheddar cheese
1 small can mushrooms
1 dozen eggs
1 tsp. salt
1 cup milk
1 tsp. mustard
1 can cream of mushroom soup, diluted with 2/3 cup milk
In large bowl, mix eggs, salt, milk, mustard, and diluted soup.
In 9x13” pan, layer bread, sausage, mushrooms, and cheese, cover with egg mixture. Refrigerate overnight.
Bake at 350° for 45 minutes.