Breakfast Casserole - cooking recipe

Ingredients

1 6 oz. box seasoned salad croutons
1 lb. low-fat sausage, cooked and crumbled
2 c. shredded low-fat cheese
1 can (10 oz.) low-fat Cream of Mushroom soup
2 soup cans of milk
1/4 tsp. dry mustard
6 eggs or egg substitute

Preparation

Pour dry croutons in bottom of 9 x 13-inch pan.
Crumble sausage over top.
Sprinkle cheese over top.
Mix soup, milk, mustard and 6 beaten eggs.
Pour over mixture in pan.
Cover with foil and refrigerate overnight.
Next morning place in preheated 350 degree oven for 1 hour or until set.