Christmas Breakfast Casserole

Christmas morning isn't the same without the smell of this casserole wafting through the house as we open gifts. I serve it with mimosas and fruit salad. The recipe from my momma leaves room for interpretation. I added a bit of guidelines below to help take out some of the guesswork for bakers, like me, who prefer detailed directions.

Recipe Summary
Prep Time: Overnight
Servings: 6 generous
Source: Momma de Kitty

Ingredients

Sausage, 1 1/2 lbs
Eggs, 6-9
Milk, 3 cups
Dry mustard, 1 1/2 tsp
Salt, 1 tsp (optional)
Bread, cubed, 3 slices
Cheese, grated, 2 cups

Directions

1. Brown sausage. Drain and place in the bottom of an ovenproof casserole dish. Blot meat with paper towel to remove excess grease.
2. Beat eggs in large bowl. Add milk and mix.
3. Add remaining ingredients. Stir together.
4. Pour mixture over sausage.
5. Refrigerate overnight.
6. Bake at 350 degrees for 1 hour. Serve immediately

Notes

1. Jimmy Dean sausage - One pound regular and 1/2 pound hot sausage.
2. I use seven eggs with yolk and two eggs with whites only.
3. I use one cup montery jack and one cup extra sharp cheddar cheese.
4. I use a 2.8 liter Corningware casserole dish.