Egg & Sausage Breakfast Casserole

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8 slices of bread
1/2 lb. cheddar cheese, shredded
1 lb. sausage
6 eggs
2 1/4 C milk, 1/2 C milk
1/2 tsp dry mustard
1/2 tsp salt
1 can cream of mushroom soup

Spray 9x13 pan
Cube bread
Beat eggs until thick
Add milk and spices
Pour over bread
Put sausage and cheese on top
Refrigerate overnight
Mix soup and remaining milk
Pour over top of casserole
Bake 1-1 1/2 hour @ 300

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