Sausage Breakfast Casserole

INGREDIENTS:
500 gm of Pork Breakfast Sausages
5 cups cubed bread, 2 cups shredded sharp cheddar cheese
10 eggs slightly beaten, 4 cups whole milk,
1 teaspoon dry mustard, 1 teaspoon salt
1/4 teaspoon onion powder, Fresh ground pepper to taste
1/2 cup sliced mushrooms (optional)
1/2 cup peeled, chopped tomatoes (optional)
COOKING INSTRUCTIONS:
Heat a skillet on medium high. Break up the sausage into
chunks and cook, working in batches if need be, until browned
all around. Make sure the chunks of sausage have some space
around them or your meat will steam and not brown. Remove
the cooked sausage from the pan and let sit on some paper
towels on a plate to soak up the excess fat. Crumble into
smaller pieces. Place bread in a well buttered 9×13 inch baking
pan. Sprinkle with cheese. Combine the eggs, milk, dry
mustard, onion powder and pepper. Pour evenly over the
bread and cheese. Sprinkle sausage and optional ingredients
over the top. At this stage you can cover and chill overnight, if
you want to prepare ahead. If not, let sit for 10 minutes before
putting in the oven. Preheat oven to 325 degrees F. Bake
uncovered for about one hour. Tent with foil if top begins to
brown too quickly. Serve Hot, Serves five.