Sausage Brunch - cooking recipe

Ingredients

2 lb. bulk pork sausage
2 c. sharp Cheddar cheese, grated
2 1/2 c. herbed croutons
8 eggs
2 1/2 c. milk
3/4 tsp. dry mustard

Preparation

Grease a 9 x 13-inch cake pan well.
Spread croutons in pan. Layer grated cheese over croutons.
Brown and drain the sausage (with salt and pepper to taste).
Layer sausage over cheese.
Beat well the eggs with the milk and dry mustard.
Pour over sausage. Refrigerate overnight.
Bake 1 1/2 hours at 300\u00b0.