Brunch Casserole

5 eggs
2 1/4 cups milk
3/4 tsp dry mustard
1 loaf sourdough bread, cubed
2 cups shredded cheddar cheese (plus a little extra for the top)
1 1/2 lb. sausage links (cooked and cut up into pieces)
1 cup cream of mushroom soup
1/2 cup evaporated milk

Beat milk, eggs and dry mustard in a bowl. Place the bread cubes on the bottom of a 9x13 casserole dish. Top with cheddar and sausage. Pour the egg/milk mixture over all. Cover and refrigerate overnight. In the morning, mix the mushroom soup and the evaporated milk together and pour it over the ingredients in the casserole. Sprinkle top with reserved cheese and bake at 300F for 1 hour.

Enjoy the best,