8 slices white bread without crust
2 cups grated cheese
1 1/2 lb. skinless sausage, cut up
2 1/2 cups milk
4 eggs
3/4 tbsp. mustard
salt, to taste
1 can cream of mushroom soup
1 (4 oz.) can mushrooms, drained
1/4 cup vermouth

Break up bread into pieces and put in 13-inch glass pan. Add cheese and sausage.

Mix milk, eggs, mustard and salt to taste. Pour over mixture.

Add soup, mushrooms and vermouth over top. Bake at 325°F for 1 1/2 hours.

Breakfast is served!

Tip: You can make the mix the night before and refrigerate. Pop it into the oven first thing in the morning. But...

Hold the soup, mushrooms and vermouth until the morning of.

Submitted by: Tom Hausherr