Rise and Shine Breakfast

This casserole can be put together the night before and baked right out of the refrigerator - just add about 10 minutes to cooking time.  I like to use rye bread cut into cubes.  If you don't have venison sausage, use your favorite breakfast sausage.  Makes 6 servings.

  1 Lb Venison Breakfast Sausage                                           2 Cups 1% Milk

  2 Cups Bread Cubes                                                            1/2 Tsp salt

  3/4 Cup Peppers, Diced                                                        1/2 Tsp dry mustard

  1 Cup Hot Pepper Cheese, Shredded                                     1/2 Tsp Pepper

  6 Large Eggs                                                                       1/2 Tsp Oregano

Preheat oven to 350F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain off any drippings. Spread bread cubes in greased 11" x 7" baking dish; top with sausage, peppers and cheese. Whisk eggs, milk and spices until well blended; pour over cheese. Bake 30-40 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.