Gather all of your ingredients and any kitchen items that you will need.

Grease a 9 by 13-inch baking dish with cooking spray and place the bread pieces in the bottom.

Next, place the sliced Velveeta over the bread.

Put the grated cheese on top.

In a large bowl, blend or whisk the eggs, milk, salt, and dry mustard until smooth.

Pour this egg mixture over the pan filled with bread, Velveeta, and grated cheese. Cover and place in the refrigerator overnight.

Combine the cooked bacon and sausage in a bag when cooled and place in the refrigerator overnight. You will use this mixture in the casserole in the morning.

The next morning, preheat the oven to (325°F) = (162°C) degrees.

Remove the cover from the 9 by 13-inch pan and sprinkle the bacon and sausage over the casserole.

You will need to use your fingers or a spoon to push the bacon and sausage down into the casserole so it's mostly covered.

It's very moist so it makes it easy to press the meat down into the pan. Bake uncovered for 1-1/2 hours or until the eggs are set.*

*The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches  (160°F) = (71°C).