Donnie - This is an old standard I have used for years. BREAKFAST SAUSAGE CASSEROLE 2 pounds bulk sausage 10 slices bread (crusts removed) butter, at room temperature 2-3 cups grated cheddar cheese 8 eggs 1 quart half and half 2 teaspoons salt 2 teaspoons dry mustard Brown sausage and drain on paper towels. Butter a 9x13 ovenproof baking pan. Spread butter evenly on 6 slices of bread and layer in pan with the buttered side facing down. Add a layer of sausage, spreading evenly, then add a layer of cheese. Cover the sausage and cheese layer using 6 buttered slices of bread with the buttered si