Ingredients

1 pound sausage, cooked (or baked Virginia ham, cubed)
4 cups day old bread, cubed (substantial bread such as Pepperidge Farm or bread from a bakery)
3 cups grated sharp Cheddar cheese (or Swiss or Monterey jack, can use lowfat)
10 eggs, lightly beaten (or egg substitute)
4 cups milk
1 teaspoon dry mustard
1 teaspoon salt
Dash of pepper
4 green onions, finely chopped (or 1/4 teaspoon onion powder)
1 cup sliced cooked or canned mushrooms, well drained
1/2 cup tomatoes or 1 can salad tomatoes, well drained

Directions

Cook sausage until it is no longer pink, then put it in a colander while it is hot and drain it well. Pat with paper towels, if necessary.

Place bread in bottom of greased or sprayed 21/2 quart casserole. Top with grated cheese. Combine eggs, milk, mustard, salt and pepper and pour over cheese and bread. Top with sausage, onions, mushrooms and tomatoes.

Bake, uncovered, in preheated 325-degree oven for 1 hour to 1 hour and 15 minutes, or until set. (Also can be made in individual ramekins.)

Yield: 8 servings. Adapted from "Mountain Measures: A Second Serving," a collection of West Virginia recipes.