1-1/2 lbs. fresh link breakfast sausage (not rolled sausage)
8 slices day-old bread, torn into small pieces
2 c. grated sharp cheddar cheese
10 eggs, lightly beaten
2-1/4 c. milk
1 tsp. dry mustard
¼ tsp. onion powder
Ground black pepper to taste
1 can cream of mushroom soup
1/4 c. mayonnaise
Butter a 9x13 baking dish (or pan).
Brown the sausage links, cool slightly, and then slice in bite-size pieces. Set aside.
Arrange the bread cubes in the buttered dish.
Top the bread cubes with browned sausage and cover with the cheese.
Beat the eggs with milk, dry mustard, onion powder and pepper. Pour this over the bread cubes.
In the morning, mix together the soup and mayonnaise and spread over the top of the casserole.
Bake for 1 to 1-1/2 hours at 325 degrees.