Grease a 9 by 13-inch pan and place the bread pieces in the bottom. Next, place the sliced Velveeta over the bread. Put the grated cheese on top. Blend the eggs, milk, salt and dry mustard until smooth. Pour this 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. Chopped ham works well in this recipe too.

The next morning, preheat the oven to 325 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 set.