Breakfast sausage casserole

Ingredients

• 1 pound bulk pork sausage


• 6 large eggs


• 2 cups whole milk


• 1 teaspoon salt


• 1 teaspoon ground mustard


• 6 slices white bread, cut into 1/2-inch cubes


• 1 cup Kerrygold shredded cheddar cheese

Directions

• In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.


• Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.