Breakfast Before

Mom used to make this for "special" breakfasts. I double the recipe to bring to breakfasts or brunches.

1 lb. pork sausage (hot or mild)

6 eggs

2 cups milk

1 tsp. salt

1 tsp. dry mustard

1 small bag pepperidge farm herb-seasoned stuffing mix

1 cup sharp cheddar cheese, grated

Cook sausage and set aside to drain on paper towels. Beat eggs with milk, salt, and mustard. Layer sausage, bread crumbs, and cheese in 9 x 13 baking dish. Pour egg mixture over layers. Cover and refrigerate overnight.

Bake uncovered at 350 degrees for 45 minutes.