3 c. seasoned croutons
2 c. shredded Cheddar cheese
1 (4 oz.) can mushroom pieces, drained or 1 c. sauteed sliced mushrooms
1 1/2 lb. bulk country sausage, crumbled
1/2 chopped onion
8 eggs
2 c. milk
1/2 tsp. salt
1/2 tsp. pepper

TOPPING:

1 (10 oz.) can cream of mushroom soup
1/2 c. milk

Place croutons in greased 9x13 inch pan. Top with cheese and mushrooms. Brown sausage and onions, drain. Spread over cheese. Beat eggs, 2 cups milk and seasonings. Pour over sausage. Cover and refrigerate overnight; can be frozen at this point.

Mix soup with 1/2 cup milk and spread on top before you bake. Bake at 325 degrees for 60 minutes.