Breakfast The Night Before

Ingredients

• 8 slices bread cubed
• 1 pound bulk fresh
• 2 cups cheddar cheese cubed
• 10.8 ounce golden cream of mushroom soup canned
• 0.8 teaspoon mustard dry
• 4  eggs 
• 0.5 cup milk 

Equipment

• bowl
• baking sheet
• paper towels
• oven
• plastic wrap
• baking pan
• wooden spoon

Directions

1. Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-inch baking dish.
2. Place bread cubes in baking dish.
3. Sprinkle cubed Cheddar cheese over bread.
4. Sprinkle sausage over cheese.
5. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed.
6. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours.
7. Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl.
8. Pour over mixture in baking dish.
9. Place baking dish on baking sheet.
10. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled.
11. Let stand for 10 minutes before serving.