2 c. seasoned croutons
1 c. shredded Cheddar cheese
1 can (4 oz.) mushrooms pieces
1 1/2 lb. bulk pork sausage
6 eggs
2 1/2 c. milk
1/2 tsp. salt
1 tsp. pepper
1 can mushroom soup

Place croutons in greased 13 cup 9 x 2 inch pan. Top with cheese and drained mushrooms. Brown sausage and onion. Drain and spread over cheese. Beat eggs with 2 cups milk and seasonings; pour over sausage.

Refrigerate overnight. May be frozen at this point. Mix soup with 1/2 cup milk and spread on top. Bake at 325 degrees for 60 minutes.