1 box Pepperidge Farm seasoned croutons
1 stick breakfast sausage
4 eggs
2 1/4 c. milk
1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms
3/4 tsp. dry mustard
2 c. shredded Cheddar cheese

Spread croutons in bottom of greased 13 x 9 x 2 inch baking dish. Cook sausage until browned. Drain. Sprinkle sausage over croutons. Combine eggs and next 4 ingredients. Mix well. Add 1 cup cheese to mixture. Pour over sausage and croutons in pan. Cover. Refrigerate overnight or for at least 8 hours. Remove from refrigerator and bake covered at 325 degrees for 55 minutes. Sprinkle with remaining cheese and bake 5 minutes longer.