Sausage breakfast casserole

Serves 12

• 7 to 8 slices bread, crusts removed, spread with margarine and cubed
• 1 pound (500 gr) bulk cooked sausage, crumbled and drained
• 2 cups shredded sharp cheddar cheese
• 7 to 8 eggs
• 2½ cups milk
• 1 teaspoon salt
• 1 teaspoon dry mustard

1. In a 3-quart casserole dish place the bread, and top with the sausage and cheese.
2. In a medium bowl combine the eggs, milk, salt and dry mustard, beating well.
3. Pour the mixture over the casserole and refrigerate for 8 to 12 hours.
4. Bake in a 350F (175C) oven for 40 to 45 minutes.

Note : If you count the sodium in your diet, just forget the salt in that recipe, for me, there is enough salt in the sausage and the cheese.

BON APPETIT