My favorite breakfast casserole

I'm going to start out this blog with a recipe that is rather atypical of my normal cooking style.   This recipe is full of butter, red meat, and lots of cholesterol laden cheese and eggs.   The thing is, the final result is really delicous and I find that for a pot-luck or get together there is never a piece left.  Oh- and the best thing, you make it the day before, let it set overnight and just pop in the oven the day of your brunch... enjoy.  

1 pound hot pork sausage
1 lb, 4 oz of wheat pre-sliced bread (not honey-wheat)
Spreadable Butter
3 cups extra sharp shredded Cheddar cheese
6 eggs
4 cups milk (I use skim, feel free to use a higher fat content if you would like)
1 teaspoon salt
½ teaspoon white pepper
1 teaspoon ground dry mustard
1/2 c finely minced onion
1/2 tsp garlic powder

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
Lightly butter each slice of bread and then remove crusts.
Layer 10 slices of bread, 1/2 sausage, 1 1/2 cups of Cheddar cheese, remaining Bread, and 1/2 Sausage, in a lightly greased 7x11 inch baking dish.
In a bowl, beat together the eggs, milk, and remaining ingredients. Pour the egg mixture over the bread.
Finish the casserole by sprinkling remaining cheese over the eggs.
Cover, and refrigerate at least 8 hours or overnight.
Preheat oven to 350 degrees F.
Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Let stand 10 minutes.
Cut into squares and serve warm..