Sausage and Egg Casserole

One pound pork sausage
6 eggs
2 cups milk
1 tsp. salt
1 tsp. ground mustard
6 slices white bread, cut into 1/2 inch cubes
1 cup (4 oz.) shredded cheddar cheese

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 11 x 7 x 2 baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40 minutes or until a knife inserted near the center comes out clean.