There are three recipes here: the first is my amalgamation of the two different recipes further below from The Woodland Chapel Cookbook, printed sometime after 1988. The flavor is good and it makes a fun breakfast treat when you have a group of people staying over and time to make it one or two nights ahead.

Gluten-Free Note: I tried to make a gluten-free version using gluten-free bread cubes. There was a lot of extra juice and the bread was soggy. My friend, who needs to avoid gluten, said that gluten-free bread doesn’t absorb liquid very well. This dish is probably best with regular bread if at all possible. If you need to go gluten free, try scaling back the milk down to 1/2 or 1/4 cup.

My version (start the night before):

6 eggs
1 lb. sausage
2 c. croutons (or cubed dried bread)
1 c. milk
1 tsp. salt
1 tsp. ground mustard
1 c. grated cheddar or gouda cheese
1 small to medium onion, minced
2 garlic cloves, minced
1 c. chopped fresh mushrooms
parsley

Fry the sausage in a large skillet. When it’s added enough grease to the pan, add the onions and mushrooms and continue to cook until the sausage and mushrooms have browned and the onions are translucent.

Beat the eggs in a large mixing bowl. Mix in the milk, salt, and mustard, then add the rest of the ingredients except half of the cheese and the parsley.

Pour into a greased pan and refrigerate overnight.

Sprinkle the rest of the cheese on top. Bake at 350F for 30-35 minutes or until the cheese has melted. Chop the parsley and add to the top after you’ve removed it from the oven.

Smaller version by Donna Borders (start the night before):
This version is smaller and has fewer carbs than the next one, so pick whichever suits your breakfast crowd better.

6 eggs
1 lb. sausage
1 c. milk
1 tsp. salt
1 tsp. ground mustard
1 c. grated cheddar cheese
2 slices bread, cubed

Beat the eggs. Fry and drain the sausage. Add the rest of the ingredients and pour into a greased 1 1/2-quart pan. Put into the refrigerator overnight. 

Bake at 350F for about 45-50 minutes.

Larger version by Pam Moore (start the night before):
This looks like it would feed a serious crowd.

3 c. croutons
1 c. grated cheddar cheese
1 lb. sausage, cooked and crumbled, OR 12 pieces fried bacon
2 c. milk
1 tsp. salt
1 tsp. dry mustard
3 tbsp. minced onion
8 eggs

Arrange croutons on the bottom of a greased 9 x 13″ pan. Mix the rest all together. Pour on top of croutons. Refrigerate overnight.

Bake at 350F for 35 minutes.