2 1/2 c. herb croutons
1 1/2 lbs. cooked ground sausage
2 c. grated Sharp Cheddar cheese
5 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 can mushroom soup

Grease a 9 x 12 inch pan and layer with 2 1/2 cups herb croutons, 1 1/2 pounds cooked ground sausage, 2 cups grated sharp Cheddar cheese. Beat 5 eggs; add 2 1/2 cups milk and 3/4 teaspoon dry mustard and 1 can mushroom soup. Pour over layered pan and refrigerate overnight. Bake at 300 degrees for about 50 to 60 minutes.

To keep cheese from drying out, wrap in a cloth dampened with vinegar.