Camp Breakfast Casserole

Just can't weight for it to be camping weather. Only got 1 weekend in last year. We hope to get out 3 or 4 trips this year and many days picnicking up the canyons. On picnics we will take mostly simple finger foods but will cook 1 or 2 Dutch oven dishes at camp. A chili or stew on cooler days and cobbler on nicer days. Hope to even hold a D.O.G.  ( Dutch oven gathering ) at Storm Mt. picnic site.

2 pounds bulk breakfast sausage, browned and drained ( hot or mild )
4 slices bread crust removed, cubed
1½ cups cheddar cheese, grated
4 eggs
¼ teaspoon dry mustard
1 teaspoon salt
 2 cups milk

 Coat the sides and bottom of a deep 10" Dutch oven with butter. Place the cubed bread on the bottom of the Dutch oven in a layer. Place the sausage in a layer over the bread cubes. Layer half the cheddar cheese over the sausage. Mix the remaining ingredient in a medium bowl and pour over the top of all the layers. Let set, in refrigerator, or ice box for 3 to 4 hours or over night. Place Dutch oven over 7 charcoals and cover. Add 13 charcoals on top of lid and bake for 1 hour or until egg mixture sets. Layer remaining cheddar cheese over the top of the mixture and replace lid. Let cook 4 or 5 minutes or until cheese is melted. Serve.