2 1/2 c. herb seasoned croutons
2 c. shredded sharp Cheddar cheese
1/4 lb. sliced mushrooms (about 1/4 c.)
2 lbs. Jimmy Dean sage sausage
6 eggs
2 1/2 c. milk
1 can cream of mushroom soup
3/4 tbsp. dry mustard

Preheat oven to 300 degrees. Grease 9 x 13 inch baking dish. Arrange croutons in single layer in bottom of dish. Sprinkle cheese and mushrooms evenly over croutons. Cook sausage in a large skillet, breaking into chunks until browned (about 15 minutes); drain on paper towels. Place sausage over cheese. Beat eggs, milk, mushroom soup, and mustard in medium bowl. Pour over sausage. Cover pan with plastic wrap and refrigerate overnight. Bake 1 1/2 hours. Serves hot.