2 3/4 c. seasoned croutons
2 c. shredded cheddar cheese
1 1/2 lbs. pork sausage
6 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 can cream of mushroom soup (with 1/2 c. milk added)

Spread croutons into bottom of 9x13 pan. Layer cheese and sausage (cooked and drained). Beat eggs, mustard, and milk. Pour over and refrigerate overnight.

Mix soup and 1/2 cup milk; pour over layers the next morning then bake at 300 degrees for 1 1/2 hours.