Egg and Sausage Breakfast Casserole

- 6 Slices Bread 
- 1 Pound bulk pork sausage 
- 1 1/2 cup shredded Cheddar Cheese 
- 6 eggs, beaten 
- 2 cups, half and half 
- 1 tsp salt 
- Butter (or as she called it, oleo, aka margarine)

Cut the crusts from the bread. Spread the butter over the bread. Place in a greased 13x9x2" baking dish. Set aside.

Cook the sausage until browned, stir to crumble, drain well. Spoon over the bread slices and sprinkle with cheese. Combine the eggs and half and half, along with the salt. Mix well and pour over cheese. Cover and chill overnight.

Remove from fridge 15 minutes before baking. Bake uncovered at 350 degrees for 45 minutes or until set.