2 lb. sausage
8 slices bread, crumbled
2 c. milk
1 c. cream
2 c. Colby Jack, shredded
Cook and drain sausage. Layer crumbled bread and sausage in dish.
Combine milk, cream and eggs; pour on top of bread and sausage. Top
with cheese. Make the night before and refrigerate overnight. Cook
next morning on 325 degrees for 45 minutes.
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