Title: Overnight Eggs
Categories: Breakfast Casserole Egg Sausage
Yield: 6 Servings

NIGHT BEFORE
5	sl	Sourdough bread
1 1/2	c	Grated cheddar cheese
4		Eggs
2 1/2	c	Milk
1/4	ts	Dry mustard
1	lb	Bulk sausage
THAT MORNING
10	oz	Cream of mushroom soup
5	fl	Milk

Fry sausage and drain. Cube the bread and place in botton of 9x13" dish. Cover with cheese. Beat eggs, milk, and mustard; pour over bread/cheese mixture. Layer sausage on top. Refrigerate overnight.

Preheat oven to 350. Mix soup with milk. Pour over all, and then bake 1 hour, uncovered.

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