5 c. herbed croutons
2 c. shredded Colby or mild Cheddar cheese
2 lb. Bob Evans mild sausage
4 eggs
2 1/2 c. milk
1 can cream of mushroom soup
2 (4 oz.) cans mushrooms

Place croutons in greased 9 x 13-inch pan. Top with cheese and mushrooms. Place browned and drained sausage over croutons. Mix together eggs, milk and soup. Pour over sausage. May be refrigerated overnight.

Bake at 250°F to 300°F for 1 to 1 1/2 hours.