1 box croutons (onion & garlic or plain)
2 tubes sausage (12 oz. each)
2 c. shredded Cheddar cheese
6 eggs
3/4 tsp. dry mustard
2 1/4 c. milk
1 can cream of mushroom soup
1/2 soup can milk

Brown and drain sausage; layer the croutons, sausage and cheese in a 9 x 13 inch pan in that order. Beat eggs, dry mustard and milk; pour over the layers. Refrigerate overnight. In the morning, pour cream of mushroom soup diluted with milk over all. Bake at 325 degrees uncovered for 1 hour.