2 1/4 c. seasoned croutons
1 1/2 lbs. bulk pork sausage (I use 2 lbs.)
4 eggs, beaten (I use 6 to 8 eggs)
2 1/4 c. milk
1 (10 1/4 oz.) can cream of mushroom soup, undiluted
1 (4 oz.) can sliced mushrooms, drained
3/4 tsp. dry mustard
2 c. (8 oz.) shredded Cheddar cheese

Spread croutons in a lightly greased 9x13x2 inch baking dish; set aside.

Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over croutons. Combine eggs, milk, soup, mushrooms, and mustard. Mix well and pour over sausage. Cover and refrigerate at least 8 hours or overnight. Bake uncovered, at 325 degrees for 50 to 55 minutes. Sprinkle cheese on top; bake 5 minutes or until cheese melts.