Sausage and Egg Casserole

This recipe works just as well for a dinner as it would for a breakfast or a brunch. Though I saw it in one of the Taste of Homes Annual Recipe books I actually got this recipe many years before that at the bank I used to work at. My boss brought this dish in for a potluck we had one morning and I begged her to give me the recipe. I don't make this very often but always enjoy it when I do. I have found ways to lighten it up a bit. For the bread I used a rustic sourdough to give the bread a bit more density but you can use any bread you wish.

SAUSAGE AND EGG CASSEROLE

1 lb bulk turkey sausage
1 1/2 cups of egg substitute (like Eggbeaters) or 6 eggs if you are not watching your cholesterol
2 cups skim milk
1 teaspoon salt (I left the salt out)
1 teaspoon ground mustard
6 slices bread, cubed
1 cup low fat cheddar cheese, shredded

Preheat oven to 350°

In a skillet, brown and crumble the 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 11 X 7 X 2 inch baking dish. Cover and refrigerate for 8 hours or overnight. Remove from fridge 15 minutes before baking. Bake uncovered for 40 minutes or until a knife comes out clean.