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Sausage and Egg Casserole

1 pound bulk pork sausage

6 large eggs

2 cups whole milk

1 teaspoon salt

1 teaspoon ground mustard

6 slices white bread, cut into 1/2-inch cubes

1 cup shredded cheddar cheese

In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.

Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.