Here's another recipe from Virgil Clark of Clark Farms. It sounds wonderful, especially if you use pork sausage from On Tapp Dairy, farm fresh eggs from Hughes Farm, Rejoicing Acres or On Tapp Dairy!
This is good any time or if you have overnight guests, fix the night before and the next morning while you are having coffee, breakfast is in the oven cooking.
6 slices white bread
1 pound bulk pork sausage
1 teaspoon dry mustard
2 cups milk
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups grated Swiss cheese
Grease a lasagna pan large enough to hold the slices of bread laid out flat. Brown the sausage, drain the grease, and stir in the dry mustard. Beat the eggs and milk together with the Worcestershire sauce, salt, and pepper. Place the bread slices in the lasagna pan, spoon the sausage and then the cheese over the bread. Pour the egg mixture over all. Refrigerate overnight. Bake at 350 degrees for 30 to 45 minutes.
Yield: 6 servings