Breakfast Casserole (Make Ahead Christmas Morning Casserole)

1 lb breakfast link sausage (you can use more if you like)

6 cups cubed bread slices  (I use texas toast style, probably about ½ a loaf))

10 eggs

3 cups milk

¼ cup butter, melted

2 tsp dry mustard

1 tsp salt

1 tsp pepper

1 package shredded cheese, 8 oz.  (Cheddar or Colby jack)

Grease a 9x13 pan with butter or shortening.

Brown 1 package of breakfast link sausage, between 1 -2 pounds.  Slice sausage into slices, not too thin, you want about ¾” slices. 

Cut crust off of bread and cut into 1” cubes, you need 6 cups total.

Mix eggs, milk, melted butter (cooled off), dry mustard, salt and pepper together and beat well.  In the greased 9x13 pan, layer half of the bread cubes, then half of the sausage, then half of the cheese, then the remaining bread again, then the remaining sausage then cheese.

Pour egg mixture over the whole casserole, it should fill it.  If you have extra egg mixture, wait until the bread absorbs it and add the rest.  Cover with foil and refrigerate overnight.

Remove from refrigerator 15 minutes prior to baking in the morning.  Preheat oven to 350.  Bake 45 minutes to 1 hour, until it’s set.