Sausage Brunch - cooking recipe

Ingredients

2 (1 lb.) pkg. pork sausage
1/2 c. onion
2 1/2 c. Pepperidge Farm croutons
2 1/2 c. shredded sharp Cheddar cheese
8 eggs
2 1/2 c. milk
3/4 tsp. dry mustard

Preparation

Brown sausage and onion; drain.
Spray pan with Pam.
Spread croutons on bottom of pan.
Add cooked sausage; top with cheese. Half cup cheese can be reserved to add over topping.
Beat eggs in milk and dry mustard; pour over cheese.
Refrigerate overnight.