Cheese and Sausage Breakfast Casserole
You can make this the night before and let it sit overnight in the refrigerator before you need to bake it the next morning.

Serves 8 to 10

1 pound bulk pork sausage, crumbled, and cooked

1 small onion, cooked

8 white bread slices, cut into cubes
1 ½ cups grated sharp cheddar cheese
10 large eggs
2 cups milk (do not use lowfat or nonfat)
2 teaspoons dry mustard
1 teaspoon salt

2 teaspoons fresh thyme, or 1 teaspoon dried
Pepper

In a large skillet, sauté pork and onion.

Grease 9x13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next three ingredients. Season with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.)

Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.