Breakfast Casserole

1 lb. pork sausage

1 cup milk

1/2 tsp salt

1 cup shredded cheddar cheese

5 eggs, beaten

¾ tsp. dried mustard

½ of 30 oz. bag frozen hash browns

Cook sausage and drain.  Allow to cool slightly.  Beat together eggs, milk, salt and mustard.  Combine sausage, cheese and frozen hashbrowns and place in 9” x 9” greased pan.  Pour egg mixture over top.  Cover and refrigerate overnight. 

Bake uncovered for 1 hour at 350.