2 1/2 c. herb seasoned croutons
2 c. shredded cheddar cheese
1 1/2 to 2 lb. pork sausage
6 eggs
2 1/2 c. milk
1 can cream of mushroom soup
3/4 tsp. dry mustard

First cook pork sausage and crumble. Drain. In greased 9 x 13 glass pan, lay down croutons tightly. Lay cheese over croutons. Crumble cooked pork sausage over cheese. Beat eggs, milk, soup, and mustard with a whisk and pour over the sausage. Bake at 300 degrees for 1 1/2 hours. Let set 10-15 minutes before cutting.