Sausage-Mushroom Breakfast Casserole - cooking recipe

Ingredients

2 1/4 c. seasoned croutons
1 1/2 lb. bulk pork sausage
4 eggs, beaten
2 1/4 c. milk
1 can cream of mushroom soup, undiluted
3/4 tsp. dry mustard
2 c. (8 oz.) shredded sharp Cheddar cheese

Preparation

Spread croutons in lightly greased 13 x 9 x 2-inch pan; set aside.
Cook sausage until browned and crumbled; drain well; sprinkle sausage over croutons.
Combine eggs, milk, soup and mustard; pour over sausage.
Cover and refrigerate overnight.