Cheesy Sausage & Egg Breakfast Casserole

1 lb

ground breakfast sausage

6 slices
bread (whatever kind you want to use)
1 cups
2 cups
shredded cheddar cheese (mild or sharp, your choice)
1 tsp
mustard powder

You have to make this the night before but it is so good and all you have to do when you get up the next morning is put it in the oven.

Toast all 6 slices of the bread, tear them into 1" pieces, and set them aside.  Cook the sausage in a skillet crumbing it as it cooks.  Dump the sausage in a colander and drain the grease.  While the sausage cooks beat the eggs and then add the milk, mustard powder, salt, and cheese.  When the sausage is cooked and drained, add it and the bread to the egg mixture.  Pour everything into a large glass greased pie plate or a 9"X13" baking dish.  Cover with aluminum foil and put it in the fridge until the next morning.  The next morning take the casserole out of the fridge and leaving the aluminum foil on, put it into a preheated 350 oven for an hour.  Take the casserole out, remove the aluminum foil, and put it back in the oven for 30 minutes.  Remove from the oven, let the casserole sit for 15 minutes, and serve.