OVERNIGHT EGGS

A GREAT WAY TO MAKE A YUMMY BREAKFAST AHEAD OF TIME IS TO MAKE THIS DISH ALONG WITH THE OVERNIGHT ROLLS. WE OFTEN MAKE BOTH FOR HOLIDAY MORNINGS OR WHEN WE HAVE COMPANY. A FRUIT SALAD ROUNDS OUT THE MEAL.

2 CUPS MILK
1 DOZEN EGGS
1 TSP DRY MUSTARD
8 SLICES WHITE BREAD (I USE A LIGHT WHEAT BREAD)
1 POUND COOKED SAUSAGE, CRUMBLED & DRAINED
3/4 # GRATED CHEDDAR CHEESE (I USUALLY USE A LITTLE LESS)

REMOVE CRUSTS FROM BREAD & CUBE BREAD.
BEAT MILK, EGGS, & DRY MUSTARD TOGETHER

LAYER IN 9X13" PAN:
BREAD CUBES
SAUSAGE
GRATED CHEESE
EGG MIXTURE

MAKE THE NIGHT BEFORE, COVER WITH FOIL, & REFRIGERATE OVERNIGHT.
TAKE FOIL OFF IN THE MORNING.
BAKE AT 350 FOR 1 HOUR
IF MAKING WITH OVERNIGHT ROLLS, PUT EGGS IN FOR 1/2 HR, THEN ADD ROLLS AND FINISH COOKING THE OTHER 1/2 HOUR.

IF YOU HAVE A LARGER CROWD, JUST INCREASE THE INGREDIENT AMTS.
(THIS TOO IS A VERY FORGIVING RECIPE :)