1 (12 oz.) pkg. fresh breakfast sausage, cooked, drained and crumbled.
4 cups cubed day old bread
2 cups (8 oz.) shredded sharp cheddar cheese
2 (12 oz. ea.) cans evaporated milk
10 large eggs, lightly beaten
1 tsp. dry mustard
1/4 tsp. onion powder
ground black pepper, to taste

Grease 13x9-inch baking dish. Place in prepared baking dish. Sprinkle with cheese.

Combine evaporated milk, eggs, dry mustard, onion powder, and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover. Refrigerate overnight.

Preheat oven to 325°F.

Bake at 325°F for 55 to 60 minutes or until cheese is golden brown. Cover with foil if cheese browns to quickly.

Submitted by: Judy Brannock