Egg And Sausage Bake - cooking recipe

Ingredients

1 lb. bulk sausage, cooked and drained
2 c. herb croutons
4 eggs, lightly beaten
3 c. milk
1 tsp. dry mustard
8 oz. grated Cheddar cheese
1 can mushroom soup

Preparation

Cook crumbled sausage well done and drain.
Combine eggs, 2 1/2 cups milk and mustard
in bowl.
Set aside.
Place croutons in bottom of 9 x 13-inch pan.
Cover with sausage.
Pour egg mixture over sausage and croutons.
Sprinkle cheese on top.
Combine soup and 1/2 cup milk.
Pour over cheese.
Cover and let sit overnight in refrigerator.
Bake, uncovered, at 350\u00b0 for 1 hour until firm in center and brown on top.