Ingredients

• 1 pound pork sausage
• 6 large eggs
• 1 cup almond, cashew, or hemp milk
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 4 slices white bread, cut into 1/2-inch cubes
• 1 cup shredded cheddar cheese
• 1 medium zucchini diced

Directions

• In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard.
• Stir in bread cubes, cheese, zucchini, and sausage.
• Pour into a greased 11×7-in. baking dish. Cover and refrigerate for 8 hours or overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.