Breakfast Casserole (For those who like to plan ahead - make the day before)

2 pkgs. (16 oz. each) Regular Flavor Uplands Gourmet Pork Sausage 
10 eggs, lightly beaten 
3 cups milk 
2 teaspoons dry mustard 
1 teaspoon salt 
6 cups cubed bread 
8 oz. (2 cups) shredded sharp Cheddar cheese 
1/2 teaspoon black pepper 
1/2 cup sliced mushrooms (optional) 
1 medium tomato, seeded and chopped (optional) 
1/2 cup thin-sliced green onions (optional)

Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in two buttered 9" x 13" x 2" baking dishes. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour half of the egg mixture evenly over each casserole. Bake uncovered for 55 to 60 minutes, or until eggs are set. Tent with foil if tops begin to brown too quickly.

Note: may be assembled ahead and refrigerated up to 12 hours before baking.

Makes 6 servings