1 lb. bulk sausage, cooked & well drained
2 c. herb croutons
4 eggs, lightly beaten
2 1/2 c. milk, plus 1/2 c. milk
1 tsp. dry mustard
8 oz. grated cheddar cheese
1 can cream of mushroom soup

Cook sausage well done and drain. Place croutons in bottom of 8"x12" baking dish or 3 quart casserole. Cover with cooked sausage. Combine eggs, 2 1/2 cups milk and dry mustard. Pour over sausage. Sprinkle with cheese. Combine mushroom soup and 1/2 cup milk. Pour over cheese. Run knife through mixture. Cover and let set overnight in refrigerator. Bake, uncovered at 325 degrees for 45 to 60 minutes. Should be firm in center and browned on top.