Portuguese Eggs(Great Brunch Dish) - cooking recipe

Ingredients

8 oz. sliced mushrooms
1 1/2 lb. skinless sausage, cooked and cubed
8 slices cubed Pepperidge Farm bread
3/4 lb. cubed Cheddar cheese
6 eggs
2 1/2 c. milk
3/4 tsp. Dijon mustard
1 can cream of mushroom soup
1/2 c. dry vermouth

Preparation

In a greased 13 x 9-inch dish, layer cubed bread, then cubed sausage, then cheese.
Mix milk, eggs and mustard and pour over layers.
Cover and keep in fridge until you're ready to cook.