Egg Souffle - cooking recipe

Ingredients

1 1/2 lb. pork sausage (ground or links)
4 eggs, beaten
2 1/2 c. milk
1/4 tsp. dry mustard
3 c. plain croutons
2 1/2 c. (10 oz.) shredded cheese
1 (10 oz.) cream of mushroom soup (undiluted)
1 (2 1/2 oz.) jar sliced mushrooms, drained (can substitute fresh mushrooms)
3/4 c. milk

Preparation

The night before:
Cut sausage links into 4 pieces; cook until brown.
Drain and set aside.
Combine eggs, milk and dry mustard. Layer croutons, cheese, sausage and egg mixture in buttered (Pam) 9 x 13-inch pan.
Cover and chill overnight.