Brayden picked my recipe for today. The entire family eats this really well. It is great for weekends with company, early mornings for ball games, busy church mornings, and sometimes I have made it for supper. I usually serve it with fruit. It makes a 9x13 pan, but recently I have been dividing it up between 2 8x8 baking dishes, cooking one and freezing the other. We were having just a little bit left over and it wasn't enough for everyone, or it would be enough for me and Stephen to take in our lunch and then still throw a little away. I hate to waste so that is when I started freezing half. If you decide to freeze one, be sure you wrap it up good so it doesn't get freezer burn. I always cover it with plastic wrap and then wrap the entire thing with foil. Be sure you write what it is and the date on it too! Things look really different after they are frozen. Sharpies are great for that. You can write it straight onto the foil!
8 eggs slightly beaten
6 slices of bread cubed, including crust
1 cup grated cheddar cheese, mild of sharp
2 cups milk
1 lb. sausage, cooked and crumbled
1 tsp. salt
Mix all of the above together and put it in a greased, 9x13 pan (or 2 small ones). Refrigerate 8-12 hours. Bake at 350 degrees, uncovered, for 35 minutes.