Sunday, November 21, 2010
1 1/2 pounds bulk pork sausage 9 eggs, lightly beaten 3 cups milk 9 slices bread, cubed 1 1/2 cups shredded Cheddar cheese 1/2 pound sliced bacon, cooked and crumbled 1 1/2 teaspoons ground mustard
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 60-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.