Overnight Breakfast Casserole

4 large eggs, beaten
1 1/2 lbs ground sausage, browned and drained
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
3 cups milk
8 slices bread, cubed
3/4 teaspoon dry mustard
10 3/4 ounces cream of mushroom soup (1 can)



Directions:

1. Arrange bread in an ungreased 13x9" baking pan, Add cheese and sausage

2. Mix eggs and 2 1/2 cups milk together, pour over bread.

3. Cover with aluminum foil; refrigerate overnight.

4. Combine remaining ingredients; pour over bread mixture.

5. Bake uncovered at 300F for 1 1/2 hours.