This was satisfying on a chilly Saturday morning in Minnesota. I changed it in the following ways, due to what I had on hand. I used lowfat turkey sausage links, which I first browned and then sliced. I used sharp Cheddar, which I thought really added some flavor dimension to the dish. I used red pepper flakes instead of the mustard, and I used buttermilk in place of regular milk. The only thing I used that I wouldn't use again was the particular kind of bread I used. It had a slightly sweet note to it, which I didn't think worked with the other flavors. Next time, I will use the most rustic and crusty bread I can find, toasting it first, or I may leave out the bread all together, as others did. I used 3 slices and I upped the eggs to 5. I felt these additions gave the dish more heft, as I didn't want the servings to be "thin," as described in another review. This is a good, basic recipe, just fine for a family meal.
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