2 1/2 c. herbed croutons
2 c. shredded med. sharp cheese
2 lbs. sausage
4 eggs
3/4 tsp. dry mustard
2 1/2 c. milk
1 can mushroom soup
1 sm. can mushrooms

Place croutons in greased 9x12x2 inch pan. Top with cheese. Cook sausage in skillet until brown, drain on paper toweling. Place sausage over cheese.

Beat eggs, mix with mustard, milk, mushroom soup and mushrooms. Pour over sausage. May be refrigerated overnight, if desired. Bake in preheated 300 degree oven for 1 1/2 hours. May be reheated.