Sausage Brunch(Serves 8) - cooking recipe

Ingredients

2 1/2 c. croutons (seasoned or plain)
2 1/2 c. shredded Cheddar cheese
1 1/2 to 2 lb. bulk sausage, cooked and drained
4 eggs, beaten
3/4 tsp. dry mustard
2 1/2 c. milk

Preparation

Put croutons in bottom of 8 x 12-inch Pyrex pan, then put 2 cups cheese on top, then loose sausage.
Beat eggs, mustard and milk.
Pour over top and let sit overnight in refrigerator.
In the morning, pour over top 1 can cream of mushroom soup, mixed with 1/2 cup milk.
Sprinkle 1/2 cup of cheese over this.
Bake 1 1/4 hours at 300\u00b0.