SAUSAGE EGG CHEESE CASSEROLE Al DeWitt 10 eggs 2¼ c. milk 1½ tsp. ground mustard ½ tsp. salt 1 lb. bulk pork sausage, cooked and drained (can use turkey sausage) 2 c. cubed white bread 1½ c. shredded Cheddar cheese Optional: Mushrooms, peppers, onions and or spinach In large bowl, beat eggs, milk, mustard and salt until combined. Stir in sausage, bread cubes and cheese. Pour into a 13x9-inch greased baking dish. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350°F. for 30-40 minutes until a knife inserted in center comes out clean. Let stand 10 minutes before serving.   SAUSAGE & MUSHROOM BREAKFAST CASSEROLE David Freeman 1 lb. bulk pork sausage 3 c. sliced mushrooms (8 oz.) 6 c. sourdough or French bread cubes (about 8 oz.) 3 c. shredded Swiss or Cheddar cheese (12 oz.) 1 green onion, diced 5 eggs 2 c. milk 1 (8 oz.) carton sour cream ¼ tsp. pepper In skillet, cook sausage until no...