2 1/4 c. seasoned croutons
4 eggs, beaten
10 1/2 oz. can cream of mushroom soup, undiluted
4 oz. can sliced mushrooms
3/4 tsp. dry mustard
2 c. grated cheddar cheese
1 1/2 lbs. bulk pork sausage
2 1/4 c. milk

Spread croutons in a lightly greased 13 x 9 x 2 inch baking dish. Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over the croutons. Combine eggs, milk, soup, mushrooms, and mustard; mix well, pour over the sausage. Cover and refrigerate at least 8 hours or overnight. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 325 degrees for 50 to 55 minutes. Spread cheese over the top and bake until cheese melts. Makes 8 servings. It's great when you are having overnight guests.