Egg Casserole

This recipe is pretty flexible in terms of the kind of meat / cheese / etc.

• Bread (French works well), cubed, sufficient to fill a 9x13 pan, c. 12 slices
• Cheddar cheese, 2 cups, shredded
• Sausage (cooked) or ham, 1 pound
• Eggs, 8
• Mustard, 1 tsp dry
• Milk, 2 ½ cups
• Salt, 1 tsp
• Pepper, ¼ tsp

Grease a 9x13 pan.
Layer ½ of bread cubes, 1 cup of cheese, meat, bread, cheese.
Beat eggs, add mustard, salt, pepper, and milk to eggs.
Pour over the contents of the pan.

Cover and refrigerate for the day / overnight.

Bake uncovered at 350 F for 1 ½ hours.