Breakfast sausage bake

I always make 2 casseroles dishes of this at a time.

What you need
6 cups cubed stuffing
1 pound sausage
2 cups grated cheddar cheese
16 eggs
2 tsp dry mustard
3 cups milk
1 family size cream of mushroom soup (or 2 regular cans)

Get out 2 casserole pans (9 x 13)

Spray with non-stick spray.

Measure 3 cups of cubed seasoned stuffing (I always used the Pepperidge farm) into each pan.

Brown a 1 pound roll of sausage. I get it really browned. Sprinkle 1/2 of the sausage into each pan.

Put 1 cup of shredded cheddar cheese into each pan.

In 2 separate bowls mix the following - 8 eggs, 1 tsp dry mustard, 1 1/2 cups milk, 1 can cream of mushroom soup (or 1/2 the family size one)

Mix well and then pour each bowl over each pan.

Cover and refrigerate overnight.

The next morning bake at 300 for 1 1/2 hours uncovered.

(I take the second pan and move it to the freezer for another day!)