1 lb sausage, cooked
6 slices white bread
1 cup grated longhorn cheese
1 cup milk or (2 cups half & half)
1 tsp each salt & dry mustard
Cook sausage and crumble; drain. Cut crust from bread and discard. Toast bread lightly and butter bread and cut in cubes. Put cubed toast in bottom of greased 9×13 casserole dish. Top with sausage. Mix the rest of ingredients except cheese. Pour the egg mixture over sausage and top with cheese. Cover and refrigerate for at least 8 hours or over night. Bake at 350 for 40 to 50 minutes or until browned slightly.