breakfast casserole

8 slices bread crust removed and cubed
2 1/2 cups grated sharp cheddar cheese
4 eggs, beaten with 2 cups milk
1 can cream of mushroom soup blended with 1/2 cup milk
1/2 lb sausage
3/4 tsp mustard

lay bread in 9x13 pan, top with cheese and add browned sausage. pour egg mixture over the top and refrigerate overnight. pour soup/milk/dry mustard mixture over top when ready to bake. bake at 350 for 1 1/2 hours or until light browned and set.
*you can add green chillies, red peppers, zucchini, or anything else from the garden for variety and flavor.