2 1/4 c. seasoned croutons
1 1/2 lbs. bulk pork sausage
4 eggs
2 1/4 c. milk
1 (10 oz.) can cream of mushroom soup
3/4 tsp. dry mustard
1 (4 oz.) mushrooms, sliced
8 oz. Cheddar cheese, shredded

Spread seasoned croutons on the bottom of a slightly greased 9 x 13 inch glass dish. Brown bulk pork sausage. Spread evenly over croutons. Mix together eggs, milk, cream of mushroom soup, sliced mushrooms and dry mustard. Pour over sausage. Need to fix and refrigerate for at least 8 hours or overnight. Remove from refrigerator and let sit 30 minutes before baking. Bake for 50 to 55 minutes at 325 degrees. Take out, sprinkle shredded cheese and bake an additional 5 minutes.