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From the kitchen of: Pat Mineart.

The mustard is what really sets this great breakfast casserole apart, but go easy on it, because it can be overdone.

• 6 eggs
• 2 cups milk
• 2 cups bread crumbs
• 2 teaspoons salt
• 2 teaspoons dry mustard
• 1 cup grated cheddar
• 1 pound sausage

Brown sausage and drain, then stir into beaten eggs. Add remaining ingredients. Bake at 350 degrees for 45 minutes in 19×12 dish, let stand before cutting.