Cube bread to cover the bottom of a 9 x 13 pan.
1 lb sausage
(or 1/2 lb ground beef and 1/2 lb sausage)
2 c. grated cheese (I like sharp cheddar)
2 c. milk
3/4 t. dry mustard
1/4 t. salt
1 can crean of mushroom or cream of celery soup
1/2 c. milk
Fry up the sausage or sausage/beef mix and drain
Then beat together: eggs, 2 c. milk, dry mustard and salt.
On top of the cubed bread, spread the drained meat and then add the egg mixture.
Mix together the can of soup and 1/2 c. milk and pour over the combined goodies beneath. Top with cheese. Refrigerate over night.
In the morning, wander bleary eyed into the kitchen and pre-heat the oven to 350F. Stumble back to bed for 1 and 1/2 hours (don't forget to set your alarm and be sure you put the casserole into the oven before going back to bed). When you get up, you will have a complete breakfast with only one dish to wash. (I'm not counting the dishes from last night). This is a great Sunday brunch meal.