Breakfast Casserole

I am thrilled that this recipe is in The Yellow Box, because it is identical to the breakfast casserole my mom has been making my entire life (a Christmas morning tradition that continues today), and it is the best breakfast casserole I've ever had.

(My apologies for the bad photo, but you get the idea.)

I think I'll just leave it at that.

Make this, and you will end up with some very happy tummies.
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Breakfast Casserole

8 eggs - slightly beaten*
6 slices white bread, cubed, with crust**
1 lb [breakfast] sausage, cooked and drained
2 cups milk
1 cup grated sharp cheese [a little more cheese isn't a bad idea]
1 tsp salt
1 tsp mustard [I use dry mustard; recommend Dijon if using prepared mustard]

Combine all ingredients in large bowl.
Pour into 9" x 13" greased baking dish.
Cover and refrigerate overnight or 12 hours before baking.
Bake uncovered at 350° for 35 minutes.

This is very good reheated.

*6 eggs and 4 oz. sliced mushrooms can be used instead of 8 eggs.
[However, my recipe doesn't omit any eggs if mushrooms are added. I prefer fresh sauteed mushrooms to canned.]

**[You can experiment with different kinds of bread.]
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