1 pound ground pork sausage
1 teaspoon mustard powder
½ teaspoon salt
1 teaspoon Louisiana hot sauce
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces Mexican blend cheese, half sharp/half Monterey Pepper Jack, shredded
Fresh cilantro

Crumble sausage into a medium skillet. Cook over medium heat until brown; drain. In medium bowl, mix mustard powder, salt, hot sauce, eggs and milk. Add sausage, toasted bread cubes and cheese; stir to coat evenly. Pour into greased 9x13 inch baking dish; cover. Chill in refrigerator for minimum of 8 hours or overnight.

In the morning, preheat oven to 350 degrees. Cover dish with aluminum foil and bake 45 to 60 minutes. Uncover and reduce temperature to 325 degrees; bake for 30 more minutes or until firm. Garnish with fresh cilantro.