OVERNIGHT EGG CASSEROLE

Ingredients

8 slices bread, cubed
3/4 pound shredded cheddar cheese
1 1/2 pounds bulk pork sausage, browned and drained
4 eggs
1 1/2 cups milk
1 tablespoon prepared mustard
1 can cream of mushroom soup
1/4 cup chicken broth

Preparation

Place bread cubes in bottom of a 9-x13-inch dish that has been coated with non-stick cooking spray. Sprinkle cheese over bread, then sausage over the cheese. Beat eggs, milk, mustard, soup and broth together. Pour over casserole. Cover and refrigerate overnight, or at least 2-3 hours. Bake at 350 degrees for 50-60 minutes. Makes 8-10 servings.