Crumble the sausage into a large skillet and cook over a medium heat until browned. Add the onion and saute until tender. Drain well.

Add the shredded apple, lemon juice and sugar to the sausage and onions. Cook over a medium heat stirring occasionally until the liquid is absorbed.

Spoon the sausage mixture into the pie shell and cover with cheese.

Blend eggs, half-and-half and salt and pour over the sausage and cheese.

Bake in a preheated 375 degree oven for 35-45 minutes until the top is slightly golden and the center is firm to the touch. Let stand a few minutes to set before serving.

Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.

Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.

Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.

Remove sausage from casing and fry until cooked through and crumbled.

Grease 9″ x 13″ casserole dish and add bread, top with sausage, spreading evenly.

Whisk together eggs, mustard and milk and pour on bread and sausage mixture.

Top with cheese, cover pan with foil and refrigerate overnight.

Preheat oven to 375º.

Evenly spread cream of mushroom soup on top of mixture.

Baked uncovered for 45 minutes or until light and fluffy. Enjoy!