Sausage and Egg Casserole

8 servings, Cook time 40 min
(I love to serve this for brunches, paired with cinnamon rolls, juice, and fruit. I have also made this for dinner.)

1 pound bulk pork sausage
6 eggs
2 cups milk
1 tsp salt
1 tsp ground mustard
6 slices white break, cut into 1/2 in cubes
1 cup shredded cheddar cheese

Instructions:
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 13x9 baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 min before baking. Bake, uncovered, at 350* for 40 minutes or until a knife inserted near the center comes out clean.