Aquafaba and Vegan cheddar Breakfast casserole

As a child my mom made the egg and sausage breakfast casserole. I made it for New Year's Day for my family but vegan. For New Year's Day one could add collard greens and use black-eye pea aquafaba with the vegan sausage

Ingredients:

• 1 package of Beyond Meat Braut sasage, skin removed, browned and drained
• 1 1/2 cups of aquafaba
• 2 cups almond milk
• 8 slices gltuen free bread
• 1 tsp. dry mustard
• 1 tsp. salt
• 1 cup grated violife cheddar cheese

1. Butter bread slices and press butter side down in 9×13 dish or 2 8x8 pans and freeze one.
2. Mix together aquuafaba, mustard, almond milk and salt
3. Mix in cheese and sausage
4. Pour over bread slices
5. Refrigerate 8 hours or overnight
6. Bake uncovered at 350 degrees for 40-45 minutes